Ingredients
- 1 cup dry
chickpeas, soaked overnight and boiled until soft OR 1-12oz can chickpeas
- 2 T.
olive oil
- 1 medium
onion, halved thinly sliced
- 1-2 t. salt
- 1 leek,
halved and thinly sliced
- 1 medium
fennel bulb or 2 small bulbs, halved, cored, and thinly sliced
- 2 T.
tomato paste
- 1 1/2 t.
cinnamon
- 1 t.
cumin seeds, toasted and ground
- 1 t.
coriander seeds, toasted and ground
- ½ t.
yellow mustard seeds, toasted and ground
- ½ t.
cayenne pepper
- ¼ t.
ground cloves
- 3 garlic
cloves
- 2 medium
sweet potatoes, peeled and diced
- ½ c. dry
white wine
- 12 oz.
kumquats, thinly sliced and seeded
- 16oz can
organic peeled, seeded tomatoes (ideally low or no salt)
- Juice of
1 orange (about ½ cup)
- 2-3 cups vegetable stock
- 1/2 c. slivered almonds, toasted
- 1/2 c. sheep's feta, crumbled
- 1 c. fresh cilantro, chopped
- freshly-ground pepper
Preparation
- Prepare
chickpeas if using dried
- Preheat
oven to 350 degrees
- Heat oil
in dutch oven or large stockpot on stovetop on medium-high heat. Add onion and 1/2 t. salt, sauté until beginning to soften, 2-3
minutes. Add leek and fennel. Stir frequently until softened, another 3-4
minutes. Add tomato paste stirring 2-3
minutes as it carmelizes.
- Add
spices, sweet potatoes, garlic and another 1/2 t. salt. Stir another 1-2 minutes. Add wine, cover, and cook for 3-4 minutes
until absorbed.
- Add
chickpeas, tomatoes, and 1 1/2-2 cups stock and stir to combine. All ingredients should be covered in liquid.
- Place
container in oven and bake for 1 hour.
Stir occasionally and add additional stock if needed (stew should be
loose but not watery). Season with additional salt and pepper to taste.
Serve
over couscous, with toasted almonds, sheep’s feta, and freshly chopped
cilantro.
Serves: 6
Related Posts: Kumquats: Gems of the Citrus Family?
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