Chickpea and Kale Stew
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
- ½ teaspoon salt
- ¼ dried chili flakes
- 2-15 ounce cans chickpeas, drained and rinsed
- ½ cup chicken or vegetable (more if needed to thin)
- 1-15 ounce can crushed tomatoes
- 2 cups roughly chopped curly kale leaves
- Heat olive oil in a cast iron pot over medium heat.
- Add the onion and cook until soft, about 5 minutes.
- Add the garlic and sauté for another two minutes.
- Add the parsley, salt and chili flakes and stir well.
- Add the tomatoes, ½ cup stock, and the chickpeas and bring to a boil.
- Reduce heat to a simmer and cook, stirring occasionally, for 20-30 minutes.
- Transfer ½ of the mixture (about two cups) to a blender and roughly blend.
- Return the blended chickpeas back to the pot and cook on low heat. stirring well, adding more stock if necessary.
- Add the chopped kale and cook another 10 minutes.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/03/10/chickpea-and-kale-stew/
3.4.3177