https://notes.improvisedscience.org/tags/moroccan/Recent content in Moroccan on notes.improvisedscience.org.Hugoen-usMon, 01 Jun 2026 21:00:00 -0400https://notes.improvisedscience.org/michael/moroccan-chickpea-stew/Mon, 01 Jun 2026 21:00:00 -0400https://notes.improvisedscience.org/michael/moroccan-chickpea-stew/<h2 id="ingredients">Ingredients</h2> <ul> <li>3 red onions, diced</li> <li>5 garlic cloves, finely chopped</li> <li>1 large sweet potato, peeled and cubed</li> <li>3 tbsp olive oil</li> <li>2 tsp cumin seeds</li> <li>1 tsp chili powder</li> <li>1 generous tbsp sweet paprika</li> <li>1 tbsp ground cinnamon</li> <li>A few sprigs fresh thyme</li> <li>2 × 400ml (14 oz) cans chickpeas, drained and rinsed</li> <li>800g (1 × 28 oz can) San Marzano whole tomatoes</li> <li>1.6L (6¾ cups) water</li> <li>3 tsp pink salt</li> <li>2 bunches collard greens, stemmed and roughly chopped</li> <li>60ml (¼ cup) raisins</li> <li>A few sprigs fresh parsley, chopped, for garnish</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li>Heat a stock pot over medium heat and add the olive oil. Add the onions and garlic.</li> <li>Stir in the cumin seeds, chili powder, paprika, and cinnamon. Give the pot a good stir, then add the thyme.</li> <li>Add the sweet potato and chickpeas. Stir well to coat.</li> <li>Add the tomatoes, crushing them with a spoon to release their juices.</li> <li>Pour in the water (about two tomato cans&rsquo; 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.</li> <li>Stir in the collard greens and raisins.</li> <li>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.</li> <li>Ladle into bowls and garnish with fresh parsley.</li> </ol> <p><em>Source: Wil Yeung, Yeung Man Cooking</em></p>