Kale & Chick Pea Tagine

Kale & Chick Pea Tagine

made with Arvinda's Ras El Hanout

Ras el Hanout is highly aromatic with warm spices like cinnamon, allspice and ginger so for this recipe use 1 tablespoon Arvinda’s Ras El Hanout if you want to make it more nuanced.

Tags:

Kale & Chick Pea Tagine

Prep time: 10 min
Cook time: 35 min
Servings: 4

Ingredients

  • 2 TBSP. olive oil
  • ½ CUP finely chopped onions
  • 4 garlic cloves, finely minced
  • 1 TBSP. ARVINDA’S RAS EL HANOUT
  • 2 medium tomatoes, chopped
  • 1/4 CUP crushed tomatoes, canned and unsalted
  • 2 CUPS finely chopped kale
  • 2 CUPS chick peas, cooked, OR 540ml (19-ounce) can, rinsed and drained
  • 1 CUP water
  • ¼ CUP finely chopped fresh cilantro
  • ¼ CUP finely chopped fresh curly parsley
  • 1 TSP. sea salt, or to taste
  • ¼ CUP raisins

Instructions

1. In a large heavy based pot or pan, heat the oil on medium. Add the garlic and cook until fragrant, then add the onions and cook until they become translucent. Add ARVINDA’S RAS EL HANOUT, stir and cook for a couple of minutes to roast spices.

2. Add the tomatoes and crushed tomatoes and mix to combine with the spices. Add the kale and stir in to cook down for a couple of minutes. Mix in the chick peas and stir in the water. Simmer for 10 minutes until thickens and add salt to taste.

3. Stir in the cilantro, parsley and raisins. Serve with couscous or bulgar wheat.

Made with

  • Ras El Hanout

    Ras El Hanout

    Regular price
    $8.25 CAD
    Unit price
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