Search
by Ingredient

Spicy Kale & Chick-Pea Stew

StarStarStarHalf starEmpty star

Your rating

Spicy Kale and Chick-Pea Stew

Spicy Kale and Chick-Pea Stew recipe

 

Yield

12 servings

Prep

10 min

Cook

1 hrs

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups chickpeas (garbanzo beans)
Camera
10 cups water
Camera
2 large onions
chopped
Camera
3 large garlic cloves
minced
* Camera
¼ cup olive oil
Camera
2 each green bell peppers
chopped, or 4 celery stalks, sliced
Camera
1 ½ pounds kale
Camera
2 cans italian plum (roma) tomatoes
chopped
* Camera
6 ounce tomato paste
Camera
2 ½ tablespoon chili powder
Camera
1 teaspoon thyme
dried
* Camera
1 teaspoon oregano
dried
Camera
1 teaspoon red pepper flakes
Camera
1 teaspoon cumin
ground
Camera
1 teaspoon sugar
Camera
1 each bay leaves
* Camera

Ingredients

Amount Measure Ingredient Features
355 ml chickpeas (garbanzo beans)
Camera
2.4 l water
Camera
2 large onions
chopped
Camera
3 large garlic cloves
minced
* Camera
59 ml olive oil
Camera
2 each green bell peppers
chopped, or 4 celery stalks, sliced
Camera
680.4 g kale
Camera
2 cans italian plum (roma) tomatoes
chopped
* Camera
173.4 ml/g tomato paste
Camera
38 ml chili powder
Camera
5 ml thyme
dried
* Camera
5 ml oregano
dried
Camera
5 ml red pepper flakes
Camera
5 ml cumin
ground
Camera
5 ml sugar
Camera
1 each bay leaves
* Camera

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 1½ 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,



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 352g (12.4 oz)
Amount per Serving
Calories 41137% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 457mg 19%
Total Carbohydrate 20g 20%
Dietary Fiber 13g 53%
Sugars g
Protein 28g
Vitamin A 568% Vitamin C 457%
Calcium 34% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe