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
Prep Time
40 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
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.
