With flavors of pumpkin, cinnamon, and nutmeg, this cake is extremely moist and chocolatey, almost like chocolate cake.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon cayenne pepper, or to taste
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- 1 pinch salt
- 3 potatoes, cut into 1/2-inch cubes
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup tomato sauce
- 1 cup golden raisins
- water, or enough to cover
- 1 (14.5 ounce) can chickpeas, drained and rinsed
- 1 bunch kale, ribs removed, chopped
- ½ cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large pot 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. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
- Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.
Reviews
meh from me too. I doubled the spices (except cayenne) and it still seemed just not fabulous. Definitely edible but not sure I would make again. Oh except potatoes did take nearly an hour.
This tasted amazing! I will definitely be making this again. I did make some modifications that I will do next time also. I used sweet potatoes instead of regular potatoes, and I followed the suggestions of other reviewers to use a can of coconut milk instead of some of the water. I also added some brown sugar which another reviewer suggested. I didn’t have curry powder, so I put in small amounts of turmeric, ground ginger, and ground mustard plus some extra garam masala. I left out the cayenne pepper. I think that next time I will also add the chickpeas with the rest of the ingredients rather than towards the end with the kale. I think they would have tasted better with more time to absorb the flavor. I couldn’t find golden raisins, so I just left those out.
I was looking for recipes to use the bounty of kale from my garden a couple of years ago. This has become one of my go-to recipes! The flavors are amazing! Every time I make it my husband nearly levitates over how delicious it is. A great way to use the veggies you have on hand in the fridge. Like many soups and stews, it’s even better the next day. It makes a nice big pot so there are plenty of yummy and veggie-rich leftovers for work lunches throughout the week.
I changed it up a little. Didn’t have potatoes, added a cup of peas. Left out the raisins because my grandson isn’t a fan. Used two cans of chopped tomatoes because I didn’t have tomato sauce. It was still delicious.
I have always been a fan of anything chickpea and spices, so I think this is incredibly delicious!
This was so good. I literally could have put my face in the bowl while eating it. I used a can of coconut milk instead of water and added vegetable broth when more liquid was needed. The potatoes need about 30 minutes to cook. I also added 4 tablespoons of brown sugar.
Delicious! Will definitely make again. As other people noted the potatoes take longer than 10 to 15 minutes to cook. I did about 35 minutes to ensure they were tender. I also cut them into smaller pieces.
Really great blend of flavors. Will definitely make this again.
Loved this recipe! The flavours were perfect! Although I did make some changes … I used yam rather than potatoes, instead of tsp of spices I used tbsp and I used veggie broth instead of water
Great combination of flavors. I added diced jalapeno peppers & replaced the kale with spinach. We’ll definitely be having this again.
Very tasty! I added the chick peas at the same times as the tomatoes. Also, I cooked it for 5 additional minutes to ensure the potatoes were nearly done, added the kale, and cooked for 5 minutes or until the kale was tender. Otherwise, followed the recipe exactly! Served over rice.
i didn’t have raisins, potatoes, cilantro, or kale. i threw some peas in to sub for the raisins, rice for potatoes, and i had some fresh parsley i was going to use but i forgot..anyway it was still amazing. anyway, it was still amazing! thanks for sharing this recipe ??
I loved the flavours, tasted delicious the next day, but I will try adding spinach instead of kale when using this recipe again, also will cook potatoes longer. Overall very yummy. Thank you.
Very good. Cooked significantly longer than recipe said to, turned out very well. Good when served on top of rice.
I made this in a pressure cooker. I did the chick peas on the bean setting by themselves (from dry) for 15 min. Then with all the ingredients for 15. I did not use kale, instead put in green beans. The cilantro makes it just amazing.
I made this almost exactly as it said. As noted by others the potatoes need more cooking or should be diced smaller. I added salt and used fresh tomatoes. Two things I might change next time is the ground corriander – I will try crushed corriander seeds. And the garam massla can be very different depending on the exact mix of spices and where you buy it. I prefer to try making my own mix so that it is possible to change the spices. Other than that it’s great and the taste gets better every day.
I made it exactly according to the recipe and I will definitely make it again.
I make this frequently for large groups. It is very flavorful. I’ve substituted spinach for kale when I haven’t had it on hand. People have often asked for the recipe.
Delicious. Did take about double the time to make this. I didn’t have Garam masala so I found a recipe to make it and had most of those spices on hand. Served it with homemade pita chips covered in zatar spice. Yummmmm. This one’s definitely going into my permanent recipe book! At first hubby complained about no meat in it, but afterward lived it even without the meat.
A bit too sweet for my liking but overall an excellent recipe. I added 3 cubed slightly browned boneless skinless chicken thighs and used only one potato. I couldn’t find garam masala and omitted the curry powder too but added tumeric & cinnamon instead. Next time I’ll use half the amount raisins.
We really loved this. Only thing I changed was vegetable broth for the water, and didn’t add any salt with that addition. We ate with a bit of freshly shredded parmesan cheese on top and crusty roll. We didn’t find this bland at all. I could see how adding some Italian sausage to this would be a bit more filling. It was perfect for a cold winter day. Next time I will cut the Cayanne pepper back because it was too spicy for my tummy.