Kale and Chickpea Stew 2

Kale and Chickpea Stew

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

Kale and Chickpea Stew Recipe

Kale and Chickpea Stew is a hearty vegetarian meal that's perfect for a cold winter day. 
Course Dinner
Servings 4 people

Ingredients
  

  • 1 bunch  kale
  • 1 can diced tomatoes
  • 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.



2 thoughts on “Kale and Chickpea Stew

  1. Katie Swanberg Sep 27,2012 2:13 am

    This sounds divine! I could probably sub zucchini or squish (aka. squash) for the tomatoes since they no longer like me, and it would be perfect. Thanks for the recipe!

    • Anthony Oct 3,2012 2:04 pm

      Oooh, squash does sound like a good idea. I’ll have to try that one too. Thanks! Sorry to hear that you and tomatoes had a falling out. You’re better off, they can be pretty high maintenance sometimes. Who has time to deal with a diva?

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