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.

Step: 1

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.

Step: 2

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.

Per Serving: 476 calories; protein 15.7g; carbohydrates 96.1g; fat 6.5g; sodium 1263.3mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.