Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup vegetable broth
- 1 bunch rape kale, stemmed and chopped
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and minced garlic, and cook until onion is translucent, about 5 minutes.
3. Add ground cumin, smoked paprika, cayenne pepper, salt, and black pepper, and stir to combine.
4. Add chickpeas, diced tomatoes, and vegetable broth, and bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes.
6. Add chopped rape kale, and stir to combine.
7. Cover and simmer for an additional 10 minutes, or until kale is tender.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 208
- Total fat: 5g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 698mg
- Total carbohydrate: 34g
- Dietary fiber: 9g
- Sugars: 8g
- Protein: 9g
Substitutions for ingredients:
- Instead of rape kale, you can use regular kale or collard greens.
- You can substitute vegetable broth with chicken broth or water.
Variations:
- Add cooked chicken or sausage for a heartier stew.
- Add diced potatoes or sweet potatoes for extra texture and flavor.
- Use different spices, such as curry powder or chili powder, to change the flavor profile.
Tips and tricks:
- Make sure to stem and chop the kale before adding it to the stew.
- If you prefer a milder stew, reduce the amount of cayenne pepper.
- Serve with crusty bread or rice for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in bowls with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Crusty bread or rice
Suggested side dishes:
- Roasted vegetables or a simple salad
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the stew to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Rape kale, also known as turnip greens, is a popular vegetable in Southern cuisine.
Flavor profiles:
- Spicy, smoky, and slightly bitter
Serving suggestions:
- Serve hot as a main dish.
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