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Warming Spice Stew (Digaag Qumbe)

This Somali stew is called digaag qumbe, and this recipe comes directly from Hawa Hassan via bon appétit. I've made a couple of adjustments according to what veg I had on hand. Serve over rice or on its own. It's filling and delicious!

Ingredients

  • 1 cup tomatoes, coarsely chopped
  • 1 red or green pepper seeds and membranes removed, coarsely chopped
  • 1 jalapeño seeds removed if you want less heat, coarsely chopped
  • 4 Tbsp ghee, neutral cooking oil, or olive oil
  • 2 onions chopped
  • 2 large garlic cloves finely chopped
  • 1 Tbsp fresh ginger peeled, finely chopped
  • 1 Tbsp. curry powder
  • 1 Tbsp. ground cumin
  • 1 tsp. ground turmeric
  • ¼ tsp. ground cardamom
  • Kosher salt
  • 1 cup plain yogurt
  • 1 Tbsp. tomato paste
  • 4 small potatoes cubed
  • 1 - 2 carrot(s) cut into small coins
  • 2 lb. skinless boneless chicken thighs cut into 1-2" pieces
  • 1 14 oz. can coconut milk
  • 1 cup cilantro coarsely chopped, plus whole leaves for serving
  • 1 bag spinach, roughly chopped

Instructions

  1. Blend tomatoes, bell pepper, and jalapeños in a blender or food processor until almost smooth; set aside.
  2. Heat oil in a large pot over medium. Add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes.
  3. Add ginger, cumin, curry powder, turmeric, and cardamom; season generously with salt. Cook, stirring, until very fragrant, about 1 minute.

  4. Add reserved tomato mixture to pot and stir well to combine. Stir in yogurt and tomato paste, cover pot, and simmer 5 minutes.

  5. Add potato and carrot and continue to cook, stirring occasionally, until vegetables are nearly tender, 15–18 minutes.

  6. Add chicken, coconut milk, ghee (if using), and 1 cup cilantro. Stir to combine, then simmer until chicken is tender and sauce thickens, about 20 minutes. Stir in spinach. Season with salt.

  7. Divide rice among bowls. Spoon chicken, vegetables, and sauce over. Top with cilantro leaves.