Moroccan Chickpea Stew The Best Recipes

Thursday, March 26, 2015

Moroccan Chickpea Stew

"This recipe came to be as a way to apply the kale that become flourishing in my garden. It could also incorporate all sorts of other greens - anything is on your fridge that needs to be used. Serve over couscous."

Ingredients :

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons floor coriander
half teaspoon cayenne pepper, or to taste
1 teaspoon garam masala
half of teaspoon curry powder
1 pinch salt
3 potatoes, cut into half of-inch cubes
1 (14.Five ounce) can diced tomatoes, undrained
1 cup tomato sauce
1 cup golden raisins
water, or enough to cowl
1 (14.Five ounce) can chickpeas, drained and rinsed
1 bunch kale, ribs eliminated, chopped
1/2 cup chopped fresh cilantro

Instructions :

Prep : 15M	Cook : 4M	Ready in : 40M

Heat the olive oil in a big pot over medium warmness; cook dinner the onion and garlic within the warm oil until the onions are translucent, five to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; prepare dinner collectively until aromatic, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour sufficient water over the mixture to cover; deliver to a simmer and cook until the potatoes are soft, 10 to fifteen minutes.
Add the chickpeas and kale to the pot; simmer till the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and at once put off the pot from the warmth.

Notes :

Reynolds® Aluminum foil may be used to keep meals moist, cook dinner it lightly, and make smooth-up easier.

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