Moroccan Chickpea & Kale Stew Over Couscous
Moroccan spices like smoked paprika, coriander, and turmeric liven up a chickpea and vegetable stew served over couscous.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Kale (Organic)
6 3 oz
Cherry Tomato
9 4.5 oz
Red Potato
16 8 oz
Cilantro (Organic)
0.5 0.25 oz
Protein & more
Couscous
1 0.5 cup
Chickpea
2 1 Can
Vegan sour cream
4 2 tablespoon
Pantry items
Olive oil
2 1 tablespoon
Sea salt
2 1 teaspoon
Spice mix
Cumin powder
1.5 0.75 teaspoon
Coriander powder
1/2 0.25 teaspoon
Smoked paprika
1 0.5 teaspoon
Garlic powder
1 0.5 teaspoon
Cayenne powder
1/8 0.065 teaspoon
Prep ahead (optional)
a. ¼” dice ½ yellow onion. Divide into two portions. b. Tear kale leaves from stem and tear bite-sized. c. Slice cherry tomatoes in half. d. 1” dice red potatoes. e. Rough chop cilantro leaves and stems. f. Mince or thinly slice garlic. Divide into two portions.
Instructions
1
Cook couscous:
a. Add 1 tbsp olive oil to medium saucepan over medium-high heat. Add half of garlic (mince or slice), half of yellow onion (¼” dice), and ¼ tsp salt. Cook until onion is translucent, 2 minutes.
b. Add 2 cups water (1 cup for 2-person portion). Turn heat to high; cover and bring to boil.
c. Stir in couscous. Remove from heat; cover and let sit for 5 minutes. Fluff with fork.
2
Cook stew:
a. In a large saucepan or dutch oven over medium-high heat, add 1 tbsp olive oil.
b. Add remaining garlic (mince or slice), remaining yellow onion (¼” dice), and ½ tsp salt. Cook until onion is translucent, 2 minutes.
c. Stir in red potatoes (½-1” pieces), chickpeas (drain and rinse), and Moroccan spice mix. Stir to coat with spices.
d. Add 4 cups water (2 cups for 2-person portion). Cover and bring to a boil. Reduce heat to medium; cook until potatoes are fork-tender, 10-12 minutes.
e. Stir in curly kale leaves (tear bite-sized) and cherry tomatoes (slice in half). Cook until kale is wilted, 1-2 minutes. Add salt and black pepper to taste.
3
Serve:
a. Divide couscous among bowls. Spoon stew over or alongside.
b. Garnish with vegan sour cream and cilantro (rough chop leaves & stems).
Chef's notes
Sub quinoa or rice for couscous to make this meal gluten-free.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX