Moroccan Stew

Submitted By: Downhome

331 Views | 7 Likes

Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

2 tbsp extra virgin olive oil
1 large onion, diced
1 large bell pepper, diced
3 cloves garlic
1/2 lb chorizo sausage, cut into "coins"
1 (50 ml) can tomato paste
1 can diced (or stewed) tomatoes
2 cups chicken broth
1 (398 ml) can chickpeas, rinsed and drained
1 cup red lentils
2 cups kale, finely chopped
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp curry powder
1/2 cup feta
kosher salt
cracked black pepper
Greek yogurt (optional)
naan bread (optional)
raisins (optional)

Add olive oil to large pot over medium-high heat. Add onion and bell pepper; saute for approx. 1-2 minutes until onion is translucent. Add garlic and chorizo. Leave to cook for 1-2 minutes, stirring occasionally. Add tomato paste, stir to coat. Allow paste a few minutes to cook, browning the bottom of the pan, but not burning it. Add tomatoes and 1/4 cup of broth, and stir. Make sure to scrape the browned bits from the bottom of the pan. Add chickpeas, lentils, kale, spices, feta and the remaining broth. Season liberally with salt and pepper. Allow the stew to come to a boil, then reduce heat to low and let simmer for at least 15 minutes, or even up to an hour, keeping in mind some water may be needed to thin the stew at times over 15 minutes. Serve as is or, optionally, topped with a dollop of Greek yogurt and a sprinkle of raisins with a side of warmed naan bread.