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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