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Moroccan-Spiced Chickpea & Kale Stew
1 can Chickpeas (unsalted)
3 Tomatoes (medium sized)
1/2 Onion (chopped)
1 handful of Kale (washed with thick stems removed)
2 cloves of Garlic, minced
1 generous tbsp Cumin
1 tsp Cinnamon
1 tsp ground Coriander
1/4 tsp ground Cloves
2 tbsp extra virgin Olive Oil
Bring water to a boil in a large sauce pan. Add tomatoes to boiling water and let sit until skins break. Drain tomatoes in a colander and run cold water over them. In a saute pan, saute onion in olive oil and a bit of salt until starting to tender. Add garlic and continue to saute. Add chickpeas (with liquid) and simmer on low. Remove skins from tomatoes (they should come off easily) and roughly chop. Add to pan. Add spices and stir. Salt and pepper to taste. Cover and simmer until chickpeas are soft and liquid has reduced some. Rip up handful of kale and toss into stew. Cover again and let simmer for 2-3 more minutes. Remove from heat and serve immediately.
If you ever see me daydreaming on the subway, it’s cause I’m thinking about something like this. Hello winter.
