SPICY KALE AND CHICK-PEA STEW
Steps:
- In a large saucepan simmer the chick-peas in the water, covered partially, for 1 1/2 hours, or until they are tender. In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are golden, add the bell peppers, and cook the mixture, stirring, for 10 minutes. Add the chick-peas with the cooking liquid, the kale, the tomatoes with the juice, the tomato paste, the chili powder, the thyme, the orégano, the red pepper flakes, the cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer the stew, stirring ocassionally, for 1 hour. Discard the bay leaf, season the stew with salt, and serve the stew on the couscous or rice.
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Antor Chowdhury
[email protected]This stew is a delicious and affordable meal.
Ali Writes
[email protected]I love that this stew is made with simple, healthy ingredients.
Justyce Lott
[email protected]This stew is a great way to get your daily dose of vegetables.
Abdulsalaam Saleh
[email protected]I'm a big fan of kale and chickpeas, so I knew I would love this stew. It didn't disappoint!
Mheebullah Mheebullah
[email protected]This is a great recipe for a cold winter day. The stew is hearty and warming.
Aporbo Hasan
[email protected]This stew is so flavorful and satisfying. I love the combination of spices.
Noma Sikwane
[email protected]This stew is a great source of plant-based protein. I served it with a side of brown rice for a complete meal.
Norma Rodriguez
[email protected]I made this stew in my slow cooker and it turned out perfectly. The flavors had time to meld together and the kale was so tender.
Annette Dwyer
[email protected]This stew is a great way to use up leftover kale. I also added some chopped carrots and celery to the pot for extra veggies.
tanjiro 0o
[email protected]I love how versatile this stew is. I've made it with different types of greens, beans, and spices, and it's always delicious.
Akhtar Wazir
[email protected]This is a great recipe for a quick and easy weeknight meal. I used canned chickpeas to save time, and it still turned out delicious.
Ansah Bernice
[email protected]I'm not usually a fan of kale, but this stew changed my mind. The kale was tender and flavorful, and it paired perfectly with the chickpeas and spices.
Kogatasha
[email protected]This stew was a hit with my family! The chickpeas added a nice protein boost, and the kale gave it a healthy, earthy flavor. I served it with some crusty bread to soak up all the delicious broth.