Moroccan Chickpea Stew

Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent 5 to 7 minutes. Stir the cumin coriander cayenne pepper garam masala curry powder and salt into the onion and garlic; cook together until fragrant about 1 minute. Add the potatoes diced tomatoes tomato sauce and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft 10 to 15 minutes.

Add the chickpeas and kale to the pot; simmer until the kale wilts about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.