FBD

Spicy Kale and Chickpea Stew

A bold, spicy Moroccan-inspired stew of chickpeas, kale, and plum tomatoes with chile powder, cumin, and oregano — served over couscous.

AmericanVegetarianAdvanced120 minBy Northstar

Ingredients

Servings
10
  • 1 0.5 cup dried chickpeas, soaked overnight and drained
  • 10 cup water
  • 2 large onions, coarsely chopped
  • 3 large garlic cloves, minced
  • 0.3 cup olive oil
  • 2 green bell peppers, coarsely chopped
  • 1 0.5 lb kale, stems discarded, leaves chopped
  • 2 can 28-oz plum tomatoes with juice, chopped
  • 1 can 6-oz tomato paste
  • 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 bay leaf

Instructions

  1. 1

    In a large saucepan, simmer chickpeas in water, partially covered, for 1½ hours or until tender.

  2. 2

    In a heavy kettle, cook onions and garlic in oil over moderate heat until golden, about 10 minutes. Add bell peppers and cook for 10 more minutes.

  3. 3

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

  4. 4

    Simmer the stew, stirring occasionally, for 1 hour.

  5. 5

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

Tags

soupstewspicykalechickpeamoroccan