Moroccan Chickpea Stew

Ingredients

• 3 red onions, diced
• 5 garlic cloves, finely chopped
• 1 large sweet potato, peeled and cubed
• 3 tbsp olive oil
• 2 tsp cumin seeds
• 1 tsp chili powder
• 1 generous tbsp sweet paprika
• 1 tbsp ground cinnamon
• A few sprigs fresh thyme
• 2 × 400ml (14 oz) cans chickpeas, drained and rinsed
• 800g (1 × 28 oz can) San Marzano whole tomatoes
• 1.6L (6¾ cups) water
• 3 tsp pink salt
• 2 bunches collard greens, stemmed and roughly chopped
• 60ml (¼ cup) raisins
• A few sprigs fresh parsley, chopped, for garnish

Instructions

1. Heat a stock pot over medium heat and add the olive oil. Add the onions and garlic.
2. Stir in the cumin seeds, chili powder, paprika, and cinnamon. Give the pot a good stir, then add the thyme.
3. Add the sweet potato and chickpeas. Stir well to coat.
4. Add the tomatoes, crushing them with a spoon to release their juices.
5. Pour in the water (about two tomato cans’ worth). Add the salt and stir well. Turn up the heat to bring to a boil, then reduce and simmer on medium for 15 minutes.
6. Stir in the collard greens and raisins.
7. Transfer 3 cups of the stew to a blender and blend on medium-high until smooth, then pour it back into the pot and stir to combine — this thickens and enriches the broth.
8. Ladle into bowls and garnish with fresh parsley.

Source: Wil Yeung, Yeung Man Cooking