Moroccan Chickpea Stew

Moroccan Chickpea Stew

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Mari 0

"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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40 m servings 476 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 96.1g
  • 31%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1263 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 41 Ratings

Most helpful positive review

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

Eh, nothing special for me.

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.

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 substit...

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 fi...

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...

I added more of what I had (spinach instead of kale) but kept the initial recipe intact and loved it. With the leftovers the next day,I added carrots,more spices and canned lite coconut milk! WO...

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 g...

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...

This was great-- I used a quart of home-canned crushed tomatoes and some homemade "rotel"(with plenty of roasted pablanos) instead of the tomato sauce and diced tomatoes, used vegetable broth in...

i was looking for a soup recipe that was nontraditional as i had been sick for a few days and was getting tired of the same old chicken noodle/veggie soups.. i was intrigued by the spices and mo...

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