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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.
- Prep Time
10 min - Cook Time
35 min - Serves
4
| 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 |
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.
