Anti Inflammatory Moroccan Cinnamon-Spice Sardine & Kale Stew
This deeply aromatic stew pulls from the spice markets of North Africa to deliver a bowl that's as nourishing as it is boldly flavored. Turmeric, cinnamon, cumin, and fresh ginger build a warming base that hits nearly every note on the anti-inflammatory spice list, while sardines bring a serious dose of omega-3 fatty acids without any of the fuss of cooking fresh fish. Chickpeas and a whole bunch of curly kale round things out, adding fiber and plant-based goodness that makes this feel genuinely satisfying rather than virtuous-but-sad. The technique is straightforward — bloom the spices, build the broth, wilt the greens in batches, then nestle in the sardines at the end so they stay tender and don't turn to mush. A squeeze of lemon right before serving lifts everything and keeps the flavors bright. It serves four and comes together in a single Dutch oven, which means cleanup is minimal and weeknight dinners just got a whole lot more interesting.
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cups low-sodium chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 bunch curly kale (about 6 oz), stems removed, leaves roughly torn
- 2 cans (4.4 oz each) sardines in olive oil, drained
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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