Apricot, Chickpea and Kale Moroccan Spiced Stew

A simple, quick and easy Moroccan spiced stew using dried apricots, chickpeas and kale for this warming and hearty perfect mid-week meal.

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This Moroccan spiced stew is the perfect weeknight meal as it requires just one pot, a handful of ingredients and pantry spices and is perfect served with some wholegrain cous-cous for an easy warming meal.

A hearty warming Moroccan stew has been something I’ve been making for a few years now and I haven’t really changed it up much over the years as I’m very happy with the abundance of flavours from the spices and I have always liked the balance. The only thing I may have altered is the vegetables I use or have to hand at the time, but I have put this recipe together as I have found this to be my favourite combination of them all with ingredients I always have to hand…tinned chickpeas, dried apricots and fresh kale.

I don’t really like the use of the word stew when it comes to recipes but I guess that’s what this is really. It’s a combination of flavours and ingredients in one large pot which are left to simmer and do their own thing until they are cooked through and ready to eat. I would rather call a dish like this a casserole or a tagine but neither are a true representation really as a casserole would mean it was cooked in a large deep dish and topped with something like a breadcrumb topping and a tagine would mean I have used a clay pot to cook it in. I mean I would really like to use a tagine clay pot to cook this dish in but I cannot warrant spending the money on one for a dish I don’t make all that often and I really do have so many kitchen gadgets, pots and the like already so a rather large heavy pot hasn’t made it to my kitchen yet!

Regardless of my hatred for the word ‘stew’, this Moroccan dish really is yummy, simple and easy to prepare for a weeknight meal to serve the family alongside some cous-cous or it is perfect to make a batch for a few quick meals during the week. With any recipe like this I would always prepare all my vegetables first making sure they are all chopped, chickpeas drained, dried apricots soaked (if needed), kale rinsed and drained and spices all prepared in a little spice dish to add immediately.

How To:

First start by using a large pot on the stove, heat up some olive oil and add the onion, pepper, and garlic and saute on a medium heat until softened, approximately 5-10 minutes, then add the prepared spice mixture for a minute, followed by tomato paste, stock and chopped tomatoes to create a sauce which has come to a boil, then reduce the heat to a medium simmer and add the chickpeas, drained apricots and kale and cook through until soft, approximately 10 minutes. Once the mixture has softened and the liquid has reduced, stir through the lemon juice and remove from the heat. Serve with your desired flavour of cous-cous (I like using a wholegrain cous-cous with a spice blend of harissa).

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


5.0 from 1 reviews
Apricot, Chickpea and Kale Moroccan Spiced Stew
 
Prep time
Cook time
Total time
 
Recipe type: Vegan
Cuisine: Moroccan
Serves: Serves 3 - 4
Ingredients
  • 1 onion, peeled and diced
  • 1 red bell pepper, deseeded and diced
  • 1 clove garlic, minced
  • 300ml vegetable stock
  • 1 tbsp tomato paste
  • 1 can chopped tomatoes
  • 1 can chickpeas, drained
  • 100g dried apricots, halved
  • 2 large handfuls kale, washed
  • 1 tbsp lemon juice
Spices:
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground ginger
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp cayenne pepper
Instructions
  1. Heat olive oil in a large pan over a medium heat.
  2. Add onion, pepper and garlic to the pan and sauté for 5 minutes, until softened.
  3. Stir in the spices and cook for 1 minute, stirring constantly.
  4. Add the tomato paste and the vegetable stock and bring to a boil.
  5. Reduce heat to a medium simmer and add the chickpeas, dried apricots and kale and simmer for 10 minutes or until the kale has wilted down (add more kale as necessary and if room allows)
  6. Stir in the lemon juice and remove from the heat.
  7. Serve with cous-cous.

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4 thoughts

  1. This recipe is simpy awesome and I have made it a few times and it has always been well received! I make double and it freezes very well. One of my all time favourites! Thanks Abygail…you are turning me into a good cook! X

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