Name: Moroccan Chickpea Stew
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Onion, chopped - 1 small; Garlic, minced - 2 cloves; Ground cumin - 2 teaspoons; Ground coriander - 2 teaspoons; Cayenne pepper, or to taste - ½ teaspoon; Garam masala - 1 teaspoon; Curry powder - ½ teaspoon; Salt - 1 pinch; Potatoes, cut into 1/2-inch cubes - 3; Diced tomatoes, undrained - 1 (14.5 ounce) can; Tomato sauce - 1 cup; Golden raisins - 1 cup; Water, or enough to cover - 1 cup; Chickpeas, drained and rinsed - 1 (14.5 ounce) can; Kale, ribs removed, chopped - 1 bunch; Chopped fresh cilantro - ½ cup

Ingredients for - Moroccan Chickpea Stew

1. Olive oil 1 tablespoon

2. Onion, chopped 1 small

3. Garlic, minced 2 cloves

4. Ground cumin 2 teaspoons

5. Ground coriander 2 teaspoons

6. Cayenne pepper, or to taste ½ teaspoon

7. Garam masala 1 teaspoon

8. Curry powder ½ teaspoon

9. Salt 1 pinch

10. Potatoes, cut into 1/2-inch cubes 3

11. Diced tomatoes, undrained 1 (14.5 ounce) can

12. Tomato sauce 1 cup

13. Golden raisins 1 cup

14. Water, or enough to cover 1 cup

15. Chickpeas, drained and rinsed 1 (14.5 ounce) can

16. Kale, ribs removed, chopped 1 bunch

17. Chopped fresh cilantro ½ cup

How to cook deliciously - Moroccan Chickpea Stew

1 . Stage

Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.

2 . Stage

Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.