Chickpea and Kale Stew recipe

Chickpea and Kale StewLunch was a big hit at the Feedfeed Brooklyn studio because of this warming Chickpea and Kale Stew, we enjoyed this with some steamed rice.Recipe Intro From feedfeed

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

RecipePrep time 15 minutesCook time 30 minutesYield: Serves or Makes 8

Ingredients

tablespoons oil of choice
teaspoon cumin seeds
bay leaves
garlic cloves, minced
onions, diced
jalapeno or serrano pepper , minced
teaspoon turmeric powder
teaspoons cayenne powder
tablespoon coriander powder
tablespoon cumin powder
teaspoons garam masala
14.5 ounce can chopped tomatoes
cups water or vegetable stock
14.5 ounce cans chickpeas, drained, rinsed
cups green beans, cut into 1 inch pieces
kale leaves, stems removed & torn
14.5 ounce can coconut milk
teaspoon salt, taste and adjust

Method

Step 1

Heat oil in a heavy bottom skillet, add cumin seeds and bay leaf, sauté for 2 minutes or until they smell slightly toasted. Add onions, garlic and jalapeño and cook for about 2 minutes, or until slightly soft.
Step 2

Add turmeric, cayenne, coriander, cumin and garam masala. Sauté for 3 minutes and then cover and cook for 5 minutes on medium heat.
Step 3

Add tomatoes, mix everything and cook with the lid on for 8 minutes or until all the tomatoes have broken down.Add water or stock, chickpeas and green beans and bring to a simmer.
Step 4

Add coconut milk and kale and cook until leaves have softened. Serve with steamed rice or toasted bread.