Spicy Kale and Chickpea Stew

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* Exported from MasterCook *

 

Spicy Kale and Chickpea Stew

 

Recipe By :Jeani-Rose Atchison

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups dried chickpeas*

10 cups water

2 large onions -- coarsely chopped

3 large garlic cloves -- minced

2 green bell peppers -- coarsely chopped

1/4 cup olive oil

1 1/2 pounds kale -- coarse stems discarded and leaves washed well

and chopped

2 cans plum tomatoes -- (28-ounce) including the juice, chopped

(preferably Muir Glen)

1 can tomato paste -- (6-ounce)

2 1/2 tablespoons chili powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried hot red pepper flakes

1 teaspoon ground cumin

1 bay leaf

sea salt -- to taste

 

Sprouting chickpeas greatly reduces cooking time, increases nutritional value,

and makes beans easier to digest.

 

If you are not using sprouted chickpeas, soak chickpeas overnight in enough

water to cover them by 4 inches. Drain. Rinse.

 

Simmer chickpeas in a large saucepan, covered partially in water, for 1 1/2

hours, or until tender. (Alternatively, sprout chickpeas first,* and reduce

water to 6 cups.)

 

Cook onions, garlic, and bell pepper in a heavy kettle in oil over moderate heat

until vegetables are golden. Stir occasionally.

 

Add the chickpeas with the cooking liquid, kale, tomatoes (including juice),

tomato paste, and spices. Bring to boil. Simmer stew for one hour. Stir

occasionally. Discard bay leaf. Season with sea salt. Serve over grains.

 

*To sprout chickpeas: Soak chickpeas overnight in a large jar. Rinse. Place

cheesecloth or screen over top and tilt to 70-85 degree angle. Set in corner,

away from direct light. Rinse once in the morning and once at night (3 times in

summer) for approximately 36-48 hours or until sprouts are 1/4-inch to 1/2-inch

long. Then saute veggies as above. Add chickpeas. Add remaining ingredients.

Simmer 5-8 more minutes. Add sea salt to taste.

 

 

Source:

" Everyday Vegan "

Copyright:

" 2002 Jeani-Rose Atchison "

 

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Per Serving (excluding unknown items): 1188 Calories; 64g Fat (43.8% calories

from fat); 36g Protein; 150g Carbohydrate; 37g Dietary Fiber; 0mg Cholesterol;

1617mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 26 1/2 Vegetable; 12

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0