Tunisian chickpea stew with carrots and kale
Tunisian chickpea stew with carrots and kale

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, tunisian chickpea stew with carrots and kale. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Tunisian chickpea stew with carrots and kale is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Tunisian chickpea stew with carrots and kale is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook tunisian chickpea stew with carrots and kale using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Tunisian chickpea stew with carrots and kale:
  1. Prepare 3 cans chickpeas drained
  2. Prepare 3 large carrots cut into 1/2” half moons
  3. Take 1 large onion chopped
  4. Make ready 6-8 garlic cloves minced
  5. Prepare 1 tbsp fresh sage roughly chopped
  6. Make ready 1 bunch kale leaves roughly torn
  7. Prepare 2 tbsp tomato paste
  8. Take 2 tomatoes chopped
  9. Take 1 tsp cumin powder
  10. Take 1 tsp coriander powder
  11. Prepare 1 tsp turmeric powder
  12. Get 1 tsp fennel seeds coarsely ground
  13. Prepare 1 tsp paprika
  14. Get 1/2 tsp freshly ground pepper
  15. Make ready Salt
  16. Get 1 cup white wine
  17. Take 3 cups broth
  18. Make ready 1/2 cup labneh or Greek yoghurt
  19. Make ready 1 tbsp harissa paste
Steps to make Tunisian chickpea stew with carrots and kale:
  1. Heat oil in a large Dutch oven or heavy bottomed pan. Sauté the onions until translucent.
  2. Add carrots, garlic, sage, salt and pepper and cook stirring for 5min.
  3. Add all the spice powders and tomato paste and cook until the tomato paste doesn’t smell raw anymore.
  4. Add the chopped tomatoes and wine. Cook while scraping down all the brown bits. Boil until it reduces by half.
  5. Add the broth followed by the chickpeas and kale. Bring to a simmer and cover and cook for 10-15min. Check seasoning. Add harissa paste and stir in in. Remove from heat.
  6. Swirl in the labneh or Greek yoghurt on top. You can skip it to keep in vegan and instead drizzle some olive oil on top.

So that’s going to wrap it up with this exceptional food tunisian chickpea stew with carrots and kale recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!