Step 1

Heat the olive oil in a large pot over medium. Add chopped onions, garlic, and ginger. Sauté for 3-4 minutes, or until the onions turn translucent.

Step 2

Add the paprika, cumin, cinnamon, cloves, nutmeg, and cayenne. Sauté for another 1-2 minutes, or until the spices are fragrant.

Step 3

Add the tomato paste, diced tomatoes, apple cider vinegar, and tahini, then cook for another 1-2 minutes to combine.

Step 4

Once combined, add the vegetable broth, chopped figs or dates, olives, and star anise pods. Stir together and bring everything to a low simmer. Cover and cook the stew for 15-20 minutes, stirring occasionally.

Step 5

Lastly, add the kale and chickpeas. Continue simmering for another 5 minutes to soften the kale and combine all ingredients. Taste and season with coconut sugar, salt, and pepper to taste.

Step 6

Serve your Moroccan chickpea stew warm with a side of couscous and fresh chopped cilantro or parsley on top. Happy eating!