Moroccan Chickpea Stew

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon cayenne pepper, or to taste
• 1 teaspoon garam masala
• 1/2 teaspoon curry powder
• 1 pinch salt
• 3 potatoes, cut into 1/2-inch cubes
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup tomato sauce
• 1 cup golden raisins
• water, or enough to cover
• 1 (14.5 ounce) can chickpeas, drained and rinsed
• 1 bunch kale, ribs removed, chopped
• 1/2 cup chopped fresh cilantro

1. Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
2. Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.

olive oil, onion, garlic, ground cumin, ground coriander, cayenne pepper, garam masala, curry powder, salt, potatoes, tomatoes, tomato sauce, golden raisins, water, chickpeas, kale, fresh cilantro

Taken from www.allrecipes.com/recipe/217947/moroccan-chickpea-stew/ (may not work)