Moroccan Chickpea Stew
Comforting, delicious, and easy. This Moroccan chickpea stew is an immediate favorite among our family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Vegan, vegetarian, dinner, lunch
- Method: Stove
- Cuisine: Moroccan, Indian
- 1/4 cup olive oil
- 1 large red onion, thinly sliced
- 5 cloves of garlic, minced
- 1/2 cup golden raisins
- 1 tablespoon Ras el Hanout (Moroccan spice) or garam masala
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons fresh lemon juice
- 1 (28 ounce) can diced tomatoes
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 3/4 cup water
- 8 – 10 ounces of kale, roughly chopped with major stems removed
- 1/2 cup unsalted roasted almonds, roughly chopped
- Regular cooked couscous for serving
- Prepare couscous according to package directions. When ready, fluff with fork, add in chopped almonds, keep covered, and set aside.
- Heat large pan (we use our dutch oven) over medium heat. Once heated, add olive oil. Add the onion and cook, stirring often, until translucent and fragrant (3-5 minutes).
- Add the garlic, raisins, Ras el Hanout or Garam Masala, salt, pepper, red pepper flakes, and cinnamon. Cook for 1 minute until fragrant.
- Add lemon juice, tomatoes, chickpeas and water. Bring to a boil. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.
- Add kale and cook until just wilted. You can start with less kale and add more as desired — we like a lot of kale so we tend to use close to an entire 10 ounce package. Season to taste with additional salt and pepper as needed.
- To serve, add couscous with chopped almonds to bowl and layer on chickpea stew.
- Store chickpea stew and couscous separately in covered container in refrigerator for up to 3 days.
Keywords: Moroccan Chickpea stew, chickpea stew, easy chickpea stew