Name: Moroccan-Style Chickpea Kale Stew with Date Gremolata
Cook time: 20 min
Ingredients: 2 tablespoon coconut oil; 2 large leeks, white and light green parts only, small dice; 4 clove garlic, minced; 1 tablespoon McCormick ground cinnamon; 2 teaspoon McCormick ground cumin; 2 teaspoon McCormick ground coriander; 1 1/2 teaspoon McCormick ground turmeric; 1/4 teaspoon McCormick ground cayenner pepper; 1/2 tablespoon brown sugar; 1 large sweet potato, peeled, large dice; 1 (10-ounce) bag Pictsweet Green & Yellow Beans & Baby Carrots (seperate carrots from beans); 2 (14-1/2-ounce) cans Hunts fire roasted diced tomatoes; 24 ounce Swanson Vegetable broth; 1 yellow pepper, large dice; 1 (14-1/2-ounce) can chickpeas, drained; sea salt and black pepper, as needed; 3 cup rough chopped kale greens; 1/4 cup chopped almonds; 3 tablespoon chopped cilantro; 3 tablespoon chopped mint; zest of half a lemon; juice of a lemon; 1/2 cup chopped dried dates; 1 tablespoon Crisco light tasting olive oil

Moroccan-Style Chickpea Kale Stew with Date Gremolata

By: Andrew from Hy-Vee, finalist in the 2014 FMI Supermarket Chef Showdown

For a quick and delicious meal, whip up Moroccan-Style Chickpea Kale Stew with Date Gremolata. This healthy vegetarian recipe is bursting with flavors that are true to authentic Moroccan cuisine, due to a combination of spices like cinnamon, cumin, coriander and turmeric. Fresh vegetables like sweet potatoes, leeks and chickpeas give this dish more substance and make it filling and satisfying, without ruining your diet. It doesn't take very long to cook, which makes this a great dinner option to enjoy on a hectic weeknight.

Serves4

Cooking Time20 min

Ingredients

2 tablespoons coconut oil
2 large leeks, white and light green parts only, small dice
4 cloves garlic, minced
1 tablespoon McCormick ground cinnamon
2 teaspoons McCormick ground cumin
2 teaspoons McCormick ground coriander
1 1/2 teaspoon McCormick ground turmeric
1/4 teaspoon McCormick ground cayenner pepper
1/2 tablespoon brown sugar
1 large sweet potato, peeled, large dice
1 (10-ounce) bag Pictsweet Green & Yellow Beans & Baby Carrots (seperate carrots from beans)
2 (14-1/2-ounce) cans Hunts fire roasted diced tomatoes
24 ounces Swanson Vegetable broth
1 yellow pepper, large dice
1 (14-1/2-ounce) can chickpeas, drained
sea salt and black pepper, as needed
3 cups rough chopped kale greens
1/4 cup chopped almonds
3 tablespoons chopped cilantro
3 tablespoons chopped mint
zest of half a lemon
juice of a lemon
1/2 cup chopped dried dates
1 tablespoon Crisco light tasting olive oil

Instructions

For the stew: Heat coconut oil in a large soup pot over medium heat.
Add leeks and cook until softened.
Add garlic, cinnamon, cumin, coriander, turmeric and cayenne pepper; saut for 1 minute.
Add brown sugar, sweet potatoes and carrots; season to taste with salt and pepper.
Add tomatoes and vegetable broth and stir. Bring the soup to a simmer and cook until potatoes and carrots are tender, 10 to 12 minutes.
Add yellow pepper, chickpeas and green and yellow beans and simmer until all are tender, 1 to 2 minutes.
Add the kale greens to the pot and cook for 1 minute or until just wilted. Season with salt and pepper and serve topped with date gremolata.
For Gremolata: Combine almonds, cilantro, mint, lemon zest and juice in a food processor and pulse until finely chopped.
Place almond mixture in a small bowl and add dates and olive oil; stir to combine and season with salt and pepper.