18 Nov Chickpea & Kale Stew- or in for a penny on the Kale bandwagon
Right. So… actually Kale is a thing. It’s so much of a thing, that now we have moved onto seaweed. Which- incidentally I love- Konbu stock- YAY! Nori- yum! Still haven’t tried any local stuff, but if it is anything like the local samphire we sometimes get- I’m looking forward to getting my hands on it.
Now- I have to confess, I do like kale. I’m not being facetious. It has had rather a lot of press recently.. most of it breathlessly in favour of this wonder food. And most of it gives silly recipes that just are not so tasty really.
The thing is- it’s actually quite delicious- I’m not a fan of it in salad, (too chewy) I prefer to use lettuce or mustard greens, chicory, nasturtium leaves, watercress, land cress…. anything… there is so much out there that is crispy, giving, soft & flavourful! -I’m not a fan of green smoothies either ( or any sweet drink really) But cooked into a bean-heavy stew, or sauteed & slightly smushed into softness with some garlic & white-wine, or used in a soup… it is truly lovely . Also- it WINS at oven baked crisps- see my other post here.
I made this after going to my local market- it was just too glossily dark green to resist. I’m definitely already planning how we could incorporate these large- yet quite beautiful plants, into our winter garden for next year. I think they’ll provide structure & interest during the long months when nothing much else is happening…
Anyway, I made this stew on a bleak, rainy day, with chickpeas that I had soaked for 24 hours, then simmered until soft with a few whole cloves of garlic, 2 bay leaves & a sprig of thyme. Use tinned chickpeas if you can’t be bothered to do this- they’ll be softer but not have quite the same flavour & bite.
- a bunch of kale- thick stems removed & cut into 2cm strips
- 1 1/2 cooked cups or 1 tin chickpeas ( this is approx ..)
- 1 small onion- chopped
- 2 cloves garlic- minced
- 1 tin chopped tomatoes
- glug red wine
- 1 bay leaf
- 4-5 sprigs of thyme
- 1 small chilli
- 1 Tbs of tomato paste
- 1st mild chilli powder/paprika (not the smoky kind)
- 1 tbsp olive oil
- Soften the onion in the oil, then add the garlic, chilli & tomato paste.
- Mix all this around for a few minutes
- Add the tin of tomatoes, & all the other ingredients except for the kale.
- Let everything simmer for 10 mins, that way the chickpeas will start to take on some of the flavours of the stew.
- Finally- add the strips of kale & let cook down for another 10 mins or until the kale is soft.
- Serve with rice or bread – it’s really nice too with some chilli, herby breadcrumbs for crunch & a sprinkle of parsley. <a href=”http://www.bloglovin.com/blog/13261297/?claim=ruuh7eaxex4″>Follow my blog with Bloglovin</a>