The original recipe claims that it serves four. It doesn't. It was barely enough for my husband and myself. So I have doubled it and made a few additions to suit our taste. I also found the size of the potato chunks to be too big; they weren't cooking through in the suggested time so I've made them smaller here.
ingredients:
- 1/4 cup olive or grapeseed oil
- 2 very large russet potatoes, peeled and cut into 1/2" cubes
- 3 cups largely chopped carrot pieces
- 3 - 4 large shallots, diced (about 1.5 - 2 cups)
- 1 tsp salt (add more to taste after if you like)
- 1 tsp ground pepper
- 2 cans chickpeas; drained with liquid reserved, chickpeas divided
- 1/2 - 2/3 cup dark raisins
- 2 1/2 tsp ground cumin
- 1 tsp allspice
- 1/4 cup lemon juice
- 4 cups chopped kale or spinach
- cayenne to taste
method:
Heat oil in a large skillet over medium heat. Add potato, carrots, shallots, salt and pepper, saute for 3 minutes.
Add chickpea liquid, raisins, cumin and allspice. Mix well and bring to a simmer. Cover, simmering over low - medium heat for 8 minutes.
Mix in half the chickpeas and simmer another 2 to 4 minutes, or just until potato and carrots are tender.
Place remaining chickpeas on a plate and mash coarsely with a fork. Mix crushed chickpeas and lemon juice into the stew. Add the kale or spinach and gently mix it in. Turn off heat. Add more salt and cayenne if desired.
