Moroccan Chickpea Stew
Check out my recipe for cooking chickpeas at home.
Recipe Summary 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.Ingredients | Moroccan Chickpea Stew Instant Pot1 tablespoon olive oil1 small onion, chopped2 cloves garlic, minced2 teaspoons ground cumin2 teaspoons ground coriander½ teaspoon cayenne pepper, or to taste1 teaspoon garam masala½ teaspoon curry powder1 pinch salt3 potatoes, cut into 1/2-inch cubes1 (14.5 ounce) can diced tomatoes, undrained1 cup tomato sauce1 cup golden raisinswater, or enough to cover1 (14.5 ounce) can chickpeas, drained and rinsed1 bunch kale, ribs removed, chopped½ cup chopped fresh cilantroDirectionsHeat 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.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.Info | Moroccan Chickpea Stew Instant Potprep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 servings
TAG : Moroccan Chickpea StewSoups, Stews and Chili Recipes, Stews,