Moroccan Chickpea Stew

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

½ teaspoon cayenne pepper, or to taste

1 teaspoon garam masala

½ teaspoon curry powder

1 pinch salt

3 potatoes, cut into 1/2-inch cubes

1 (14.5 ounce) can diced tomatoes, undrained

1 cup tomato sauce

1 cup golden raisins

water, or enough to cover

1 (14.5 ounce) can chickpeas, drained and rinsed

1 bunch kale, ribs removed, chopped

½ cup chopped fresh cilantro

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.