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Recipeother Vegetarian

Moroccan Chickpea Stew

This recipe came to be as a way to use the kale that was flourishing in my garden. It could also incorporate all kinds of other vegetables - whatever is in your fridge that needs to be used. Serve over couscous.

simple15 ingredients2 preparation steps
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Ingredients

  • olives
  • chickpeas
  • coriander
  • cumin
  • garlic
  • onion
  • tomato
  • potato
  • couscous
  • honey
  • carrot
  • yogurt
  • cinnamon
  • butter
  • lemon

Preparation

  1. 1Heat 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. 2Add 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.