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Moroccan Spiced Chickpea Stew Dinner
Alyssa

Spiced Moroccan Chickpea Stew with Mint Lemon Yogurt & Pita

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 3 garlic cloves chopped
  • 1 small white onion chopped
  • 1 tablespoon ginger paste or 2 inches fresh ginger grated
  • Kosher salt and black pepper
  • 1 ½ teaspoons ground turmeric
  • 1 tablespoon ras el hanout
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon red pepper flakes
  • ~30-ounces chickpeas drained and rinsed (2, 14.5-ounce cans)
  • 1 14.5- ounce can diced tomatoes drained of water
  • 1 14.5 can coconut milk
  • 2 cups chicken stock
  • 2 cups kale stems removed torn into bite-size pieces
  • 2 large whole wheat pitas cut into wedges

  • For the Mint Lemon Yogurt
  • 1 cup mint leaves finely minced
  • 1 medium lemon zested and juiced
  • 6 ounces plain Greek yogurt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon white pepper

Method
 

  1. In a large soup pot, heat the olive oil over medium heat.
  2. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion has softened and starts to brown a little around the edges, 3 to 5 minutes.
  3. Add turmeric, ras el hangout, cinnamon, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas cook a bit in the spices, 5 to 8 minutes.
  4. Using a wooden spoon or spatula, further crush half of the remaining chickpeas slightly to release their starchy insides which will help the stew thicken.
  5. Add coconut milk, tomatoes and chicken stock to the pot. Bring the soup to a boil, scraping up any bits that have formed on the bottom of the pot. Then reduce to a simmer
  6. Cook on a simmer, stirring occasionally until the stew has thickened -- 30 to 35 minutes.
  7. Add the kale and stir. Cook a few minutes so they wilt and soften, 3 to 7 minutes, Taste the stew and adjust the salt and pepper seasoning to your own liking.
  8. While the stew is cooking for 30-35 minutes, make the mint-lemon yogurt. In a small bowl combine the yogurt, lemon zest, lemon juice, mint leaves, garlic salt, and white pepper. Thin the yogurt with 2-3 tablespoons cold water or until desired consistency is reached.
  9. To toast the pita, place the wedges onto a large sheet tray in a single layer and bake them in the oven at 350*F for 5-8 minutes, turning half-way through until lightly browned and crisp. Remove from oven and allow to cool slightly before serving.
  10. To serve, add the stew to a bowl, dollop the lemon mint yogurt on top and serve with pita wedges on the side.