Moroccan Spiced Stew with Cod & Chickpeas

Serves 4-6

All you need:

  • 2 tbsp olive oil
  • 2 large leeks, white and light green parts only, small dice
  • 4 cloves garlic, minced
  • 1 tbsp ground cinnamon
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 ½ tsp ground turmeric
  • ¼ tsp ground cayenne pepper
  • ½ tsp brown sugar
  • 2 (14.5 oz.) cans fire roasted diced tomatoes
  • 2 cups vegetable broth
  • 1 ¼ pounds wild Alaska sustainable cod filet, cubed
  • 1 (14.5 oz.) can chickpeas, drained and rinsed
  • 2 cups rough chopped kale greens
  • Sea salt and black pepper, to taste
  • ½ cup sliced almonds, toasted

All you do:

  1. Heat the olive oil in a large soup pot over medium heat. Add the leeks and cook until softened.
  2. Add garlic, cinnamon, cumin, coriander, turmeric and cayenne pepper; sauté for 1 minute.
  3. Add brown sugar and season to taste with salt and pepper.
  4. Add tomatoes and vegetable broth and bring the soup to a simmer.
  5. Add cod pieces and chickpeas and simmer until all are tender, 4-5 minutes.
  6. Add the kale greens to the pot and cook for 1 minute or until just wilted.
  7. Season with salt and pepper and top with toasted almonds.

Nutrition per serving: 440 calories, 16g fat, 2g saturated fat, 65mg cholesterol, 1280mg sodium, 43g carbohydrate, 11g fiber, 11g sugar, 34g protein

Daily Values: 45% Vitamin A, 35% Vitamin C, 20% Calcium, 20% Iron

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.