Moroccan Potato, Carrot and Chickpea Stew

I have adapted this from a recipe in January / February 2013 edition of Vegetarian Times magazine.

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.