Moroccan-Style Cod, Chickpea & Kale Stew with Toasted Almond & Date Gremolata

Serves 4.

All you need:


  • ¾ cup sliced almonds, toasted
  • 3 tbsp chopped cilantro
  • 3 tbsp chopped mint
  • zest of half a lemon
  • juice of a lemon
  • ½ cup chopped dried dates
  • 1 tbsp olive oil
  • salt and pepper, to taste


  • 2 tbsp olive oil
  • 2 large leeks, white and light green parts only, small dice
  • 4 cloves garlic, minced
  • 1 tbsp fresh grated ginger
  • 1 tbsp ground cinnamon
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 ½ tsp ground turmeric
  • ¼ tsp ground cayenne pepper
  • ½ tbsp brown sugar
  • 1 large sweet potato, peeled and chopped
  • 1 (10 oz) bag frozen green and yellow whole beans and baby carrots (separate carrots from green beans)
  • 2 (14.5 oz) cans fire roasted diced tomatoes
  • 1 ½ quarts vegetable broth
  • 1 ½ pounds cod, cut into 1-inch cubes
  • 1 yellow pepper, chopped
  • 1 (14.5 oz) can chickpeas, drained and rinsed
  • sea salt and black pepper, to taste
  • 3 cups rough chopped fresh kale, tough ribs removed

All you do:

  1. Place gremolata ingredients, almonds, cilantro, mint, lemon zest and juice, dates and olive oil, in a bowl; lightly stir to combine and season with salt and pepper to taste; set aside.
  2. Heat the olive oil in a large soup pot over medium heat.
  3. Add the leeks and cook until softened.
  4. Add garlic, ginger, cinnamon, cumin, coriander, turmeric and cayenne pepper; sauté for 1 minute.
  5. Add brown sugar, sweet potatoes and carrots; season to taste with salt and pepper. Add tomatoes and vegetable broth and stir.
  6. Bring the soup to a simmer and cook until potatoes and carrots are tender, 10 to 12 minutes.
  7. Add cubed cod, yellow pepper, chickpeas and green and yellow beans and simmer until all are tender, 5 to 7 minutes.
  8. Add the kale to the pot, slowly stir to avoid breaking the cod and cook for 1 minute or until just wilted. Season with salt and pepper and serve topped with almond and date gremolata.

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.