Moroccan Chickpea Stew with Kale

Moroccan Chickpea Stew with Kale

Warmly spiced chickpeas simmer with tomatoes and kale into a rich, hearty stew.

Total 45 min Makes 4 servings Calories 320/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This one-pot stew layers cumin, cinnamon, and paprika over chickpeas and tomatoes, finished with tender kale and a squeeze of lemon. It draws on North African flavors and comes together easily on the stovetop, making it a satisfying weeknight dinner served over couscous or with warm flatbread.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 28-ounce can diced tomatoes
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 1 tablespoon tomato paste
  • 4 cups kale, stemmed and chopped
  • 1 tablespoon lemon juice
  • 1/4 cup fresh cilantro, chopped

Method

  1. Heat olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

  2. Stir in the garlic and ginger and cook until fragrant.

  3. Add the cumin, coriander, smoked paprika, cinnamon, cayenne, salt, and black pepper. Stir constantly and toast the spices until fragrant.

  4. Stir in the tomato paste and cook, stirring, until it darkens slightly.

  5. Add the diced tomatoes, chickpeas, and vegetable broth. Stir to combine and bring to a boil.

  6. Reduce heat to low and simmer uncovered, stirring occasionally, until the stew thickens slightly.

  7. Stir in the chopped kale and simmer until wilted and tender.

  8. Remove from heat and stir in the lemon juice. Taste and adjust salt and pepper as needed.

  9. Ladle into bowls and garnish with fresh cilantro before serving.

Rate this recipe

★ 4.8 (1)

Moroccan Chickpea Stew with Kale

This one-pot stew layers cumin, cinnamon, and paprika over chickpeas and tomatoes, finished with tender kale and a squeeze of lemon. It draws on North African flavors and comes together easily on the stovetop, making it a satisfying weeknight dinner served over couscous or with warm flatbread.

45 min 4 servings 320 cal

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 28-ounce can diced tomatoes
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 1 tablespoon tomato paste
  • 4 cups kale, stemmed and chopped
  • 1 tablespoon lemon juice
  • 1/4 cup fresh cilantro, chopped

Method

  1. 1

    Heat olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.

  2. 2

    Stir in the garlic and ginger and cook until fragrant.

  3. 3

    Add the cumin, coriander, smoked paprika, cinnamon, cayenne, salt, and black pepper. Stir constantly and toast the spices until fragrant.

  4. 4

    Stir in the tomato paste and cook, stirring, until it darkens slightly.

  5. 5

    Add the diced tomatoes, chickpeas, and vegetable broth. Stir to combine and bring to a boil.

  6. 6

    Reduce heat to low and simmer uncovered, stirring occasionally, until the stew thickens slightly.

  7. 7

    Stir in the chopped kale and simmer until wilted and tender.

  8. 8

    Remove from heat and stir in the lemon juice. Taste and adjust salt and pepper as needed.

  9. 9

    Ladle into bowls and garnish with fresh cilantro before serving.