FBD

Spicy Kale and Chick-Pea Stew

A bold, hearty vegetarian stew packed with chickpeas, kale, tomatoes, and a generous blend of chili, cumin, and herbs — serve over couscous or rice.

AmericanVegetarianAdvanced150 minBy Northstar

Ingredients

Servings
10
  • 1 0.5 cup dried chickpeas, soaked overnight, drained and rinsed
  • 10 cup water
  • 2 whole large onions, coarsely chopped
  • 3 clove garlic, minced
  • 0.3 cup olive oil
  • 2 whole green bell peppers, coarsely chopped
  • 1 0.5 lb kale, stems discarded and leaves chopped
  • 56 oz canned plum tomatoes with juice, chopped (2 cans)
  • 6 oz tomato paste (1 can)
  • 2 0.5 tbsp chile powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried hot red pepper flakes
  • 1 tsp ground cumin
  • 1 tsp sugar
  • 1 whole bay leaf
  • 0 to taste salt
  • 0 for serving steamed couscous or rice

Instructions

  1. 1

    Simmer the soaked chickpeas in the water, partially covered, for 1.5 hours until tender.

  2. 2

    In a heavy kettle, cook onions and garlic in olive oil over moderate heat until golden, stirring occasionally.

  3. 3

    Add bell peppers and cook 10 minutes, stirring.

  4. 4

    Add chickpeas with cooking liquid, kale, tomatoes with juice, tomato paste, chile powder, thyme, oregano, red pepper flakes, cumin, sugar, and bay leaf.

  5. 5

    Bring to a boil, then simmer stirring occasionally for 1 hour.

  6. 6

    Discard bay leaf, season with salt, and serve over couscous or rice.

Tags

soupvegetarianstewspicykalechickpeasoup-recipes-1