CSA member Cat shared this recipe for a sweet and spicy veggie stew. While the recipe suggests using an insta-pot, she’s sure it can be made with canned chickpeas and a normal oventop pot, too.
Moroccan Chickpeas and Kale
- 3 tablespoons olive oil
- 2 Spanish onions chopped
- 1 fennel bulb diced (save the fronds for garnish)
- 1 large jalapeño pepper seeded if desired, chopped
- 4 garlic cloves minced
- 1 teaspoon fresh ginger peeled and grated
- 2 1/2 teaspoons kosher salt plus more to taste
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- Pinch cayenne pepper
- 2 tablespoons tomato paste
- 1 pound dried chickpeas
- 1 bunch fresh kale stems discarded, leaves torn into bite-size pieces, about 5 cups
- 2/3 cup dried apricots diced
- 2 tablespoons preserved lemon chopped (or more to taste)
- 1/2 cup fresh cilantro chopped, plus more for garnish
Using the sauté function, heat the oil in the pressure cooker. Add the onions, fennel, and jalapeño and sauté until soft, about 10 minutes. Add the garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper, and cayenne and sauté until they release their fragrance, about 2 minutes. Add the tomato paste and sauté for another minute, until darkened but not burned. (If the tomato paste turns too dark too quickly, turn off the heat.)
Add the chickpeas and 5 1/2 cups of water. Cover, and cook on high pressure for 50 minutes; then let the pressure release naturally. If the chickpeas aren’t cooked through, cook on high pressure for 5 minutes, then manually release the pressure.
Stir in the kale, apricots, and preserved lemon. Using the sauté function, simmer until the kale is wilted, about 5 minutes. Stir in cilantro. Season with more salt if desired, and serve garnished with more cilantro and reserved fennel fronds.