Moroccan Chickpea Stew

Ingredients

• 1 tablespoon olive oil
• 1 small onion , chopped
• 2 cloves garlic , minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoons cayenne pepper , or to taste
• 0.5 teaspoons curry powder
• 1 pinch salt
• 3 potatoes , cut into ½-inch cubes
• 1 can diced tomatoes , 14.5 ounce
• 1 cup tomato sauce
• 1 cup golden raisins
• water , enough to cover
• 1 bunch kale , ribs removed, chopped
• 1 can chickpeas , 14.5 ounce
• 0.5 cups chopped fresh cilantro

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until onion is translucent, 5 to 7 minutes. Stir in cumin, coriander, garam masala, cayenne pepper, curry powder, and salt; cook until fragrant, about 1 minute. Add potatoes, diced tomatoes, tomato sauce, and raisins; add enough water to cover mixture. Bring to a simmer; cook until potatoes are soft, 10 to 15 minutes.

2. 2

   Add kale and chickpeas; simmer until kale wilts, about 3 minutes. Sprinkle cilantro over stew; immediately remove pot from the heat.