finely chopped onions
garlic cloves, finely minced
ARVINDA’S RAS EL HANOUT
medium tomatoes, chopped
crushed tomatoes, canned and unsalted
finely chopped kale
chick peas, cooked, OR 540ml (19-ounce) can, rinsed and drained
finely chopped fresh cilantro
finely chopped fresh curly parsley
sea salt, or to taste
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.
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.
Stir in the cilantro, parsley and raisins. Serve with couscous or bulgar wheat.