Recipe
Soup, Chili & Stew
Moroccan-Style Chickpea and Kale Stew with Date Gremolata (Get Cooking)
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Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Gremolata | ||
| ¾ c. sliced almonds, toasted | ||
| 3 tbsp. chopped cilantro | ||
| 3 tbsp. chopped mint | ||
| Zest of half a lemon | ||
| Juice of a lemon | ||
| ½ c. chopped dried dates | ||
| 1 tbsp. olive oil | ||
| Salt and pepper, to taste | ||
| Stew | ||
| 2 tbsp. olive oil | ||
| 2 onions, diced | ||
| 4 clove(s) garlic, minced | ||
| 1 tsp. ground ginger | ||
| 1 tbsp. ground cinnamon | ||
| 2 tsp. ground cumin | ||
| 2 tsp. ground coriander | ||
| 1 ½ tsp. ground turmeric | ||
| ¼ tsp. ground cayenne pepper | ||
| 1 ½ tsp. brown sugar | ||
| 1 large sweet potato, peeled and chopped | ||
| ½ bag(s) baby carrots, cut in half on bias | ||
| Sea salt and black pepper, to taste | ||
| 2 (14.5 oz each) can fire roasted diced tomatoes | ||
| 2 qt. vegetable stock | ||
| 1 yellow pepper, chopped | ||
| 1 (14.5 oz) can chickpeas, drained and rinsed | ||
| 1 bag(s) frozen carrot, yellow and green beans, carrots reserved for another use, green beans cut in half | ||
| 3 c. rough chopped fresh kale leaves |
Directions
- To make the gremolata, combine almonds, cilantro, mint, lemon zest, lemon juice, dates and olive oil in a bowl; season with salt and pepper. Set aside.
- To make the stew, heat the olive oil in a large soup pot over medium heat. Add the onions and cook until softened.
- Add garlic, ginger, cinnamon, cumin, coriander, turmeric and cayenne pepper; sauté for 1 minute.
- Add brown sugar, sweet potatoes and carrots; season to taste with salt and pepper.
- Stir in tomatoes and vegetable broth. Bring the soup to a simmer and cook until potatoes and carrots are tender, 12 to 15 minutes.
- Add yellow pepper, chickpeas and green and yellow beans; simmer until all are tender, 1 to 2 minutes. Add the kale and cook for 1 minute or until just wilted. Season with salt and pepper and serve topped with date gremolata.
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, November 4, 2016.