Moroccan Chickpea Stew Recipe - Allrecipes.com
Moroccan Chickpea Stew Recipe
  • READY IN 40 mins

Moroccan Chickpea Stew

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
May 28, 2011

This requires more cooking time for the flavours to become friends with each other; and also for the kale to cook and the chick peas to soften a little.

 
Most Helpful Critical Review
Feb 18, 2012

Eh, nothing special for me.

 
Jun 30, 2011

This stew was delicious! I used the ingredients search tool to find something where I could use the kale and cilantro I had on hand. I was so happy to find this healthy and tasty stew. I substituted carrots for the potatoes and I added a can of chicken broth instead of tomato sauce (I loved that this made the stew more soupy - and I didn't have any tomato sauce). I didn't have any raisins, but I'll try that next time. The curry seasonings were so good. The cilantro on top added the finishing touch. I'm starting to really appreciate kale. Thanks Mari.

 
Oct 09, 2011

A++++ This recipe is AMAZING!!! I do agree with one of the other reviewer's, this recipe does require more cooking time. Especially for the potatoes to get soft. I did change 2 things. I used fire-roasted tomatoes instead of regular diced tomatoes. I couldn't find garam masala, I used Shaan Chana Masala from the Indian Store and I think it worked out fine. I paired this recipe with rice. I will definitely make this over and over!!!

 
Oct 15, 2011

This is an amazing recipe! I did have to cook it longer to soften the potatoes, but it was delicious and I will definitely be making this again. All of the spices combined with the sweetness of the raisins created a wonderful flavor.

 
Jan 17, 2012

Yum! I'm attempting to eat healthier and incorporate less meat into my family’s diets. Recipes like this make it easier for sure. I forgot the cayenne and didn't have cilantro and it was still great - the flavors were complex and delicious and even the hubs thought it was a satisfying meal. Will make again for sure!

 
Nov 10, 2011

Amazing veggie food. It takes an extra bowl, but it still fills you up because of the potatoes and chickpeas. Very flavorful, and great as is, but I'd imagine it's a great side to a meal or if you tossed some meat in it'd be just as good or better.

 
Mar 21, 2012

My husband and I both really liked this, and it will be in our regular dinner rotation now. It made more than four servings, so we had more leftovers than planned. Not a problem, though, as this reheats beautifully.

 

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Nutrition

  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 96.1 g
  • 31%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 13.6 g
  • 54%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 1360 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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