Recipe Archives->Casseroles->Kale Chickpea

SPICY KALE AND CHICK-PEA STEW 

1 1/2 cups dried chick-peas, soaked overnight, drained, and rinsed
10 cups water
2 large onions, chopped coarse
3 large garlic cloves, minced
1/4 cup olive oil
2 green bell peppers, chopped coarse
1 1/2 pounds kale, coarse stems discarded, leaves washed well and chopped
2 28-ounce cans plum tomatoes including the juice, chopped
6-ounce can tomato paste
2 1/2 tablespoons chili powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dry hot red pepper flakes
1 teaspoon ground cumin 
1 teaspoon sugar
1 bay leaf
steamed couscous or rice as an accompaniment

In a large saucepan simmer the chick-peas in the water, covered
partially, for 1 1/2 hours, or until they are tender. In a heavy
kettle cook the onions and the garlic in the oil over moderate
heat, stirring occasionally, until the vegetables are golden, add
the bell peppers, and cook the mixture, stirring, for 10 minutes.
Add the chick-peas with the cooking liquid, the kale, the tomatoes
with the juice, the tomato paste, the chili powder, the thyme, the
oregano, the red pepper flakes, the cumin, the sugar, and the bay
leaf, bring the liquid to a boil, and simmer the stew, stirring
ocassionally, for 1 hour. Discard the bay leaf, season the stew
with salt, and serve the stew on the couscous or rice.

Makes about 14 cups, serving 8 to 10.

Printable version: kale-chickpea.txt.