Qorma-e-nakhod (stewed chickpeas with spinach and goat cheese) recipe

Serves 4 Sometimes, World Central Kitchen finds we can provide the most help thousands of miles away from the disaster we’re responding to. This was the case in 2021, when the political

situation in Afghanistan abruptly changed, forcing thousands of Afghans to flee their homes and homeland. Our teams met them with nourishing plates of food at airports in Qatar, Madrid and

Washington, D.C. Many hadn’t had a warm meal in days. In Madrid, we worked with Nadia Ghulam, a writer and cook who fled Afghanistan years earlier after having studied and worked for a

decade disguised as a boy. This was one of the recipes she shared with our relief team — a warm, comforting vegetarian stew of chickpeas and spices, topped with a creamy cumin-flecked goat

cheese sauce. “I’m so glad I can do something for the people of my country,” Nadia said about cooking for the new arrivals. “Even if they’ve come a far way, they aren’t feeling alone.”

INGREDIENTS FOR THE GOAT CHEESE SAUCE: * ½ cup whole milk or heavy cream * 4 ounces fresh goat cheese, crumbled * ½ teaspoon ground cumin * Kosher salt FOR THE STEW: * ¼ cup extra-virgin

olive oil * 1 large yellow onion, finely chopped * 2 garlic cloves, minced * 1 small red bell pepper, finely chopped * 1 small green bell pepper, finely chopped * 1 medium carrot, peeled and

cut into ¼-inch dice * 1 cup tomato puree * 1½ teaspoons ground cumin * 1 teaspoon sweet paprika * ½ teaspoon cayenne pepper * ½ teaspoon ground turmeric * Kosher salt * 8 ounces spinach

leaves, roughly chopped * 2 15.5-ounce cans chickpeas, undrained * 1½ cups vegetable stock or water * Freshly ground black pepper * ½ cup chopped fresh parsley, for garnish DIRECTIONS MAKE

THE GOAT CHEESE SAUCE: In a small saucepan, combine the milk, goat cheese and cumin. Bring to a simmer over low heat and cook, stirring regularly, for 15 minutes. Don’t let it boil. It may

break a bit, which is OK. Let the sauce cool to room temperature while you make the stew. Mix it well before serving — it should be thick and creamy. Taste and add salt as needed. MAKE THE

STEW: In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and sauté until translucent, 5 to 7 minutes. Add both bell peppers and continue cooking until they soften,

about 3 more minutes. Add the carrot and cook for 5 minutes. Add the tomato puree, cumin, paprika, cayenne, turmeric and 1/2 teaspoon salt and mix well. Add the spinach in batches, stirring

to get it to wilt into the mixture. Add the chickpeas and their liquid and the stock and increase the heat to medium-high. Simmer for 15 to 20 minutes to thicken the stew. Taste and add

salt and pepper if needed. Divide the stew into four bowls and top each with a dollop of goat cheese sauce and a sprinkle of parsley. Serve warm. Clarkson Potter COOK WITH JOSÉ Two more

recipes from _The World Central Kitchen Cookbook_ for AARP members to try: BROOKE’S CARROT-FARRO SALAD Chef Brooke Williamson’s bright and refreshing salad tastes like spring and fall at the

same time. MARINATED QUESO FRESCO This recipe features a mild, semisoft cheese and honors Puerto Rican sisters Glorimel Torrado and Carmen Rivera and their cheese-making business. READ

ABOUT JOSÉ ANDRÉS’ COOKBOOK, _THE WORLD CENTRAL KITCHEN_.