Tunisian chickpea stew with carrots and kale

Name: Tunisian chickpea stew with carrots and kale
Total time: 1800 s
Yield: 6-8 people
Cuisine: Indian
Ingredients: 3 cans chickpeas drained; 3 large carrots cut into 1/2” half moons; 1 large onion chopped; 6-8 garlic cloves minced; 1 tbsp fresh sage roughly chopped; 1 bunch kale leaves roughly torn; 2 tbsp tomato paste; 2 tomatoes chopped; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp turmeric powder; 1 tsp fennel seeds coarsely ground; 1 tsp paprika; 1/2 tsp freshly ground pepper; as per taste Salt; 1 cup white wine; 3 cups broth; 1/2 cup labneh or Greek yoghurt; 1 tbsp harissa paste

Pia Banerjee-D'Souza @mamapia20

A North African inspired stew which hearty and delicious and goes so well with some crusty bread to scoop up all the goodness or served over couscous

Pia Banerjee-D'Souza @mamapia20

A North African inspired stew which hearty and delicious and goes so well with some crusty bread to scoop up all the goodness or served over couscous

Saved

Ingredients

30min

6-8 people

3 canschickpeas drained
3large carrots cut into 1/2” half moons
1large onion chopped
6-8garlic cloves minced
1 tbspfresh sage roughly chopped
1 bunchkale leaves roughly torn
2 tbsptomato paste
2tomatoes chopped
1 tspcumin powder
1 tspcoriander powder
1 tspturmeric powder
1 tspfennel seeds coarsely ground
1 tsppaprika
1/2 tspfreshly ground pepper
as per tasteSalt
1 cupwhite wine
3 cupsbroth
1/2 cuplabneh or Greek yoghurt
1 tbspharissa paste

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Steps

30min

1

Heat oil in a large Dutch oven or heavy bottomed pan. Sauté the onions until translucent.
2

Add carrots, garlic, sage, salt and pepper and cook stirring for 5min.
3

Add all the spice powders and tomato paste and cook until the tomato paste doesn’t smell raw anymore.
4

Add the chopped tomatoes and wine. Cook while scraping down all the brown bits. Boil until it reduces by half.
5

Add the broth followed by the chickpeas and kale. Bring to a simmer and cover and cook for 10-15min. Check seasoning. Add harissa paste and stir in in. Remove from heat.
6

Swirl in the labneh or Greek yoghurt on top. You can skip it to keep in vegan and instead drizzle some olive oil on top.