Spicy Kale And Chick-pea Stew Recipe
Yield: 1 servingsRecipe by talmy@rand.org (Shel Talmy)
Ingredients:
1 1/2 cups: chickpeas, dried
10 cups: water,
2 large: onions, chopped coarse
3 large: garlic cloves, minced
1/4 cup: olive oil,
2: green bell peppers, chopped coarse
1 1/2 pounds: kale, stems removed, leave
2 cans: plum tomatoes, chopped, undrained
6 ounces: tomato paste,
2 1/2 tablespoons: chile powder,
1 teaspoon: dried thyme,
1 teaspoon: dried oregano,
1 teaspoon: dried hot red pepper flakes,
1 teaspoon: ground cumin,
1 teaspoon: sugar,
1: bay leaf,
steamed couscous or rice as an accompanime,
Directions:
Chickpeas should be soaked overnight in enough water to cover them by 4
inches, drained, and rinsed.
In a large saucepan simmer the chickpeas 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 oregano, the red pepper flakes, the
cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer
the stew, stirring occasionally, for 1 hour. Discard the bay leaf, season
the stew with salt, and serve the stew on the couscous or rice. Makes
about 14 cups, serving 8 to 10.
Source from luhu.jp
inches, drained, and rinsed.
In a large saucepan simmer the chickpeas 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 oregano, the red pepper flakes, the
cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer
the stew, stirring occasionally, for 1 hour. Discard the bay leaf, season
the stew with salt, and serve the stew on the couscous or rice. Makes
about 14 cups, serving 8 to 10.
Source from luhu.jp
Tags
Stews