Chickpea stew with kale, tumeric and tomatoes

Chickpea stew with kale, tumeric and tomatoes

Elisa Watson

This hearty chickpea stew will win over even the biggest carnivores. It can be made in advance, and served with mograbiah (giant Moroccan couscous) or crusty bread for a complete meal.


Quantity Ingredient
2 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
2 1/2 teaspoons fennel seeds
90ml olive oil
5 small carrots, cut into half moons
2 small, brown onions, diced
6 garlic cloves or ginger, crushed
1/2 preserved lemon, skin only, finely diced
1 long red chilli, halved, seeded and finely sliced
2 1/2 teaspoons smoked paprika
3/4 teaspoon ground tumeric
6 fresh thyme sprigs
2 bay leaves
60g tomato paste (concentrated purée)
375ml dry white wine
1.5 litres vegetable stock
1 1/2 bunches cavolo nero, stems removed and leaves cut into 5cm pieces
1 1/2 teaspoons red wine vinegar
sea salt, to taste
freshly cracked black pepper, to taste

Braised chickpeas

Quantity Ingredient
625g dried chickpeas, soaked in cold water overnight
1 small brown onion, quartered
2 medium carrots, quartered
3 large garlic cloves, lightly smashed
2 small bay leaves
6 thyme sprigs
sea salt, to taste

Green harissa oil

Quantity Ingredient
140g green chili
5 bunches coriander, leaves and stems
140g caraway seeds, freshly ground
140g ground coriander
1 bunch mint
250ml olive oil
150g english spinach
3 teaspoons salt


  1. To make the braised chickpeas, first drain and rinse the chickpeas in cold water. Combine with all the other ingredients in a large saucepan. Cover with cold water by 5 cm and bring to the boil. Reduce the heat to a simmer and cook for 30 minutes, until the chickpeas are tender but still holding their shape.
  2. Discard the bay leaves and leave the chickpeas to cool, then strain and discard the herbs, garlic and vegetables.
  3. Heat a small frying pan over medium heat and toast the cumin, coriander and fennel seeds for about 3 minutes, until fragrant. Cool the spices and grind to a powder in a mortar and pestle or spice grinder.
  4. Heat the oil in a large stockpot over medium heat until hot but not smoking. Add the carrots, onion and garlic, season with salt, and cook until softened and slightly browned, about 5 minutes. Stir through the preserved lemon and chilli. Add the ground spice mixture, paprika, turmeric, thyme and bay leaves. Cook, stirring frequently, until fragrant, about 3 minutes.
  5. Add the tomato paste and cook for 5 minutes, stirring frequently so it does not burn. Add the wine and bring to the boil, cooking and scraping until reduced by half, about 2–3 minutes. Add the stock, remove the bay leaves and return to a simmer over low heat.
  6. Allow the stew to cool a little, then pour 375 ml into a blender. Add 2 cups of braised chickpeas and purée until smooth. Return the purée to the pot, throw in the kale and cook until softened. Add the rest of the chickpeas, stirring gently.
  7. Remove from the heat and leave for 20 minutes.
  8. To make the green harissa oil, blend all the ingredients in a food processor until a smooth paste forms.
  9. Serve the stew drizzled with the vinegar and green harissa oil.
Jewish cooking
Chicken soup
Yom kippur
Dinner party
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