Spicy Kale and Garbanzo Stew
This hearty chili-like stew is loaded with flavor. It’s delicious the first night, even tastier the next day and is one of my favorites to freeze for weeknights when I won’t have time to cook dinner. The trick is to remember to take it out of the freezer and defrost for dinner!
It can easily be a one-dish meal as is, but sometimes I serve it over couscous or mix in leftover grains (barley, rice, quinoa).
Serve it with dollop of plain Greek yogurt and some chopped parsley or cilantro on top.
Ingredients
- 2 15-oz cans garbanzo beans
- 2 large onions chopped
- 3 large garlic cloves minced
- 1/4 cup expeller-pressed canola oil
- 2 green bell peppers coarsely chopped
- 2 28-ounce cans diced tomatoes
- 1 6-ounce can tomato paste
- 2 1/2 tablespoons chili powder
- 2 teaspoon dried thyme
- 2 teaspoon dried oregano
- 1/2 teaspoon dry hot red pepper flakes optional
- 2 teaspoon ground cumin
- 1 teaspoon honey
- 2 bay leaf
- 1 1/2 pounds washed kale coarse stems discarded, leaves chopped
- Plain Greek yogurt optional
- 1/4 cup parsely or cilantro, chopped optional
- rice or quinoa as an accompaniment optional
Adjust servings: servings
Units:
Instructions
- In a medium saucepan heat oil and cook the onions over moderate heat, stirring occasionally, until they become translucent. Add garlic and bell peppers and cook, stirring, for 5 minutes
- Add all remaining ingredients and bring the liquid to a boil. Turn down heat simmer the stew, stirring ocassionally, for 45 minutes.
- Add the kale and cook another 5 – 10 minutes just until the kale wilts.
- Season with salt and pepper.
- Serve the stew on the couscous or rice, with a dollop of yogurt if desired.
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