This dish combines the warm spices commonly found in Moroccan tagines in a comforting vegetarian stew. The roasted kale and chickpeas add texture and a pleasant bite that serve as counterpoints to the caramelized onions and sweet carrots. We love to finish it with a sprinkle of Aleppo pepper or hot paprika.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons plus 2 teaspoons Hungarian paprika
- 4 teaspoons ground ginger
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground turmeric
- 1/2 cup olive oil, plus more for serving
- 3 cloves garlic, chopped
- 1 large onion, chopped
- Kosher salt
- 2 carrots, peeled and cut on the bias into 1-inch pieces
- 1 small poblano pepper, stemmed, seeded and chopped
- One 14-ounce can diced tomatoes, preferably fire-roasted
- 2/3 cup Castelvetrano olives, pitted
- Two 15-ounce cans chickpeas, drained and chickpea liquid reserved
- 1 small bunch curly kale, stemmed and torn into 3-inch pieces
- Serving suggestions: labneh, chopped fresh parsley, Aleppo pepper, lemon wedges and toasted pita
Instructions
- Mix the paprika, ginger, pepper and turmeric in a small bowl until combined; set aside.
- Heat 1/4 cup of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the garlic, onions and 1 tablespoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, about 15 minutes. Add the carrots and poblano and cook until the colors brighten but the vegetables are not yet tender, about 3 minutes. Add half of the paprika mixture and stir to coat. Cook until the spices are very fragrant, 1 to 2 minutes. Add the tomatoes, olives, all of the chickpea liquid, half of the chickpeas and 1 cup water and bring to a boil. Reduce the heat to low, then cover and simmer until the vegetables are tender and the chickpeas are very soft, 35 to 45 minutes.
- Meanwhile, position 2 oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
- Toss the kale, 2 teaspoons salt and the remaining 1/4 cup olive oil, chickpeas and paprika mixture in a large bowl until combined. Divide the kale mixture between 2 rimmed baking sheets and roast, tossing once, until the kale is charred in places, 15 to 25 minutes.
- Serve the stew with the roasted kale and chickpeas and top with labneh, parsley, a sprinkle of Aleppo pepper, a squeeze of lemon and toasted pita.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 461 |
| Total Fat | 25 g |
| Saturated Fat | 3 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 15 g |
| Sugar | 11 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 779 mg |
Reviews
This was pretty good! I added a can of rinsed lentils to mine, with some garam masala to help fill out the flavor profile. Will make again
This was really good on a cold night. Didn’t have olives but I diced and oven-roasted an eggplant and threw that in the stew and it took the dish to the next level. Did not add as much salt, oil or spice mix as the recipe called for. I will definitely make this again.
I added corn as well, accidently burned the kale. Excellent flavor with the paprika, turmeric, pepper, and ginger. Serve hot with yogurt on the side!
horrible! so bitter and spicier than i had hoped. i don’t even know how to salvage it. it’s going in the trash. i had such high hopes for this recipe. majorly bummed!
Should this be made with Hungarian sweet paprika or Hungarian hit paprika? There are more than one kind of Hungarian paprika. Thanks
This stew was delicious! I really do think there is a typo with the salt though, I cut it in half of what was suggested and it was still slightly too salty. Everything else was amazing and the roasted kale and chickpeas really made it have some great texture. I still give it 5 stars because I would definitely make it again, just with less salt. Everyone loved it!
Really good
Really tasty! Reduced the salt and oil and left out the kale in the topping (since I didn’t have it). Only thing I would change is maybe reduce the amount of spice mixture I make sicevtgosr chickpeas were really well coated. Sweet, warm and comforting and the yogurt really made it!
A great recipe! I would add a second can of chickpeas!!
Wow this is delicious. I used 1 can chick peas and 1 can hominy. I used celery instead of the poblano (didn’t have a poblano). My kale was charred after 10 minutes. I cut way back on the salt based on the reviews and the stew was perfect. I love the addition of the olives.