Kale and Chickpea Stew

Kale and Chickpea Stew

Tonight I felt like I was living in a 60ies TV Show because there was a hot meal waiting for me on the table when I got home from work. This doesn’t happen a lot in my house even though my wife is a great cook. No, it’s because we’re a typical 2010ies family with two kids and way too many school activities and sports and play dates taking up all of our time.

So when I saw that my wife made a kale and chickpea stew for dinner I was psyched. Not only because I didn’t have to cook but because it tasted awesome. I’ve mentioned before that I try to eat mostly vegan food because of my cholesterol and this recipe totally fit the bill. Healthy, delicious and vegan.

Kale is definitely a food that’s getting too much attention. It seems that lately you can’t find a healthy recipe that doesn’t have Kale in it. And you know what? I usually do not like Kale. But this recipe changed my mind.  So if you’re tired of Kale this and Kale that, then give this recipe a try.

Vegan food is definitely good for my cholesterol but it’s not always the most hearty food. When you spend your whole life eating until you’re full and then you eat a little more, it’s hard to fill up on vegetables only. So this Kale and Chickpea Stew is perfect when I want to feel full.

Here’s the recipe:

Kale and Chickpea Stew Recipe

Kale and Chickpea Stew is a hearty vegetarian meal that's perfect for a cold winter day. 

Print Recipe Pin Recipe

Course Dinner

Servings 4 people

Ingredients

  

• 1 bunch  kale
• 1 can diced tomatoes
• 1  chopped yellow onion
• 2 tablespoons  minced garlic
• 2 tablespoons  olive oil
• 2 teaspoons  paprika
• 1/4 teaspoon  cumin
• 2 cans chickpeas
• pinch  salt to taste

Instructions

 

• Trim the stems from the Kale and discard (or use for another recipe)
• Bring a cup of water to boil and steam the kale leaves until they wilt
• Remove the kale from the water and set asideAdd the olive oil to a skillet heated over medium high heat
• Add the onion, garlic and tomatoes and cook for about 5 minutes
• Add the paprika and cumin, stir and cook for another 2 minutes
• Add the chickpeas and their liquid and increase the heat to high
• Bring to a boil while and then add the kale and the salt
• Reduce heat to medium and let simmer for about 10 minutes
• Serve warm

Now if I could get a martini and a hot meal waiting for me when I got home from work, then it would really feel like a 60ies TV Show. Sadly, Don Draper, I am not. But I think Don Draper’s cholesterol was probably a lot worse than mine. I think I’ll stick to meals like this.