Moroccan Chickpea Stew
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
Few sprigs fresh thyme
8 whole tomatoes
1.6l water
3 tsp pink salt
2 bunches of collard greens/spinach/kale
1/4 cup sweet raisins
Few sprigs fresh parsley
- Dice the onions, finely chop the garlic, and peel and cube the sweet potato
- Heat up a stock pot on medium heat. Add the olive oil
- Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
- Give the pot a good stir and add the thyme
- Add in the sweet potato and Aaj Pakao chickpeas. Stir well
- Add in the tomatoes and crush to release its juices
- Pour in water of weight equal to tomatoes
- Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
- Remove the leaves from the collard greens/spinach/kale and give it a rough chop
- Add the greens into the stew along with the dried raisins
- Transfer 3 cups of stew into a blender and blend on medium high
- Pour the blend back into the stew and give it a good stir
- Plate and garnish with freshly chopped parsley