Chick Pea Stew

Chick Pea Stew


41 people made this

A stew made with onion, stewed tomatoes, sultanas, chickpeas and kale, seasoned with coriander, cayenne, garam masala, curry powder then simmered until tender.


Serves: 4 

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon cayenne pepper, to taste
  • 1 teaspoon garam masala
  • 1/2 teaspoon curry powder
  • 1 pinch salt
  • 3 potatoes, cut into 1cm cubes
  • 1 (400g) tin diced tomatoes, undrained
  • 1 cup tomato puree
  • 1 cup sultanas
  • 4 cups water, enough to cover
  • 460g chick peas, soaked, drained and rinsed
  • 1 bunch kale, ribs removed, chopped
  • 1/2 cup fresh coriander, chopped

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat the olive oil in a large saucepan over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder and salt into the onion and garlic; cook together until fragrant, about 1 minute.
  2. Add the potatoes, diced tomatoes, tomato puree and sultanas to the saucepan. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
  3. Add the chickpeas and kale to the saucepan; simmer until the kale wilts, about 3 minutes. Sprinkle the coriander over the stew and immediately remove the saucepan from the heat.

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Reviews (1)


Nice little recipe for a tasty evening vegie meal. - 18 Jul 2012

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