Ah, Moroccan cuisine! It’s like a warm hug on a chilly night—vibrant, soulful, and unexpectedly comforting. (Remember that time when you mixed up cumin and cinnamon?
Yeah, let’s not do that again. ) This chickpea stew, with its aromatic spices and hearty texture, is the kind of dish that makes you want to grab a chunky sweater and curl up with a good book.
Steps
- Heat a tablespoon of olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until the onion becomes translucent, roughly 5 to 7 minutes.
- Add cumin, coriander, garam masala, cayenne pepper, curry powder, and a pinch of salt to the pot. Stir and cook the spices for about a minute until they release their aroma.
- Incorporate the cubed potatoes, undrained diced tomatoes, tomato sauce, and golden raisins into the pot. Pour in enough water to cover the ingredients and bring the mixture to a simmer.
- Allow the stew to simmer until the potatoes are tender, which should take around 10 to 15 minutes.
- Add the chopped kale and drained chickpeas to the pot. Simmer for about 3 minutes until the kale wilts.
- Once the kale is wilted, sprinkle chopped fresh cilantro over the stew. Remove the pot from heat and serve.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon curry powder
- 1 pinch of salt
- 3 potatoes, diced into ½-inch cubes
- 1 (14.5 ounce) can diced tomatoes, with juice
- 1 cup tomato sauce
- 1 cup golden raisins
- Water, enough to cover the mixture
- 1 bunch kale, ribs removed and chopped
- 1 (14.5 ounce) can chickpeas, drained and rinsed
- ½ cup fresh cilantro, chopped
Nutritional Values
Calories: 1904 | Total Fat: 28g | Saturated Fat: 4g | Sodium: 5052mg | Total Carbohydrate: 384g | Dietary Fiber: 56g | Total Sugars: 108g | Protein: 64g | Vitamin C: 680mg | Calcium: 1184mg | Iron: 36mg | Potassium: 7328mg
FAQ
- Can I substitute ingredients in the Moroccan Chickpea Stew recipe?
- Yes, the recipe is quite adaptable. You can use sweet potatoes instead of regular potatoes, spinach in place of kale, and chopped apricots instead of raisins.
- How can I make the stew spicier?
- To increase the spiciness, you can add more cayenne pepper or include diced jalapeño peppers for an extra kick.
- What is the best way to serve Moroccan Chickpea Stew?
- This stew is delicious served over couscous or rice, providing a complete Moroccan-inspired vegetarian meal.
- Can I make this stew ahead of time?
- Yes, you can prepare the stew in advance. It can be stored in the refrigerator and reheated when needed, allowing the flavors to meld together even more.
- Is there a way to reduce the sodium content in this recipe?
- To lower the sodium, consider using low-sodium canned tomatoes and chickpeas, and adjust the salt to taste.
Tips
- For a sweeter twist, substitute sweet potatoes for regular potatoes, and try using chopped apricots in place of raisins for a unique flavor profile.
- If you’re looking to modify the greens, spinach makes a great alternative to kale and wilts quickly when added to the stew.
- Enhance the spice level by incorporating diced jalapeño peppers if you prefer a bit more heat in your stew.
- To ensure the potatoes are perfectly cooked, consider adding the chickpeas at the same time as the tomatoes and allow the mixture to simmer for an additional 5 minutes before adding the kale.
Equipment
- Large Pot: Essential for cooking the stew.
- Chef’s Knife: Useful for chopping onions, garlic, potatoes, and kale.
- Cutting Board: Necessary for preparing the vegetables.
- Measuring Spoons: Required for measuring spices and other ingredients.
- Can Opener: Needed to open the cans of diced tomatoes and chickpeas.