Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 4 cups vegetable broth
- 1 bunch lacinato kale, stems removed and leaves chopped
- 1 tablespoon lemon juice
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, ground cumin, smoked paprika, ground coriander, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the diced tomatoes with their juices, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add the chopped kale to the pot and stir to combine. Simmer for an additional 10-15 minutes, until the kale is tender.
6. Stir in the lemon juice and adjust seasoning to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 235
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
Substitutions for ingredients:
- You can use regular kale instead of lacinato kale.
- If you don't have smoked paprika, you can use regular paprika instead.
Variations:
- Add diced sweet potatoes or butternut squash to the stew for extra sweetness and texture.
- Use cannellini beans instead of chickpeas.
- Add a can of coconut milk for a creamier stew.
Tips and tricks:
- If you want a milder stew, reduce the amount of cayenne pepper.
- Serve with crusty bread or over brown rice for a more filling meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in bowls with a sprinkle of chopped fresh parsley or cilantro on top.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Crusty bread or brown rice
Suggested side dishes:
- Roasted sweet potatoes or butternut squash
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Make sure to rinse and drain the chickpeas before using them in the stew.
Food history:
- Chickpeas have been cultivated for thousands of years and are a staple in many cuisines around the world.
Flavor profiles:
- Spicy, smoky, and savory
Serving suggestions:
- Serve as a main dish with crusty bread or brown rice.
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