Spicy Kale And Chick-Pea Stew

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Title: Spicy Kale And Chick-Pea Stew
Categories: Stews
Yield: 1 servings


1 1/2 c chickpeas -- dried
10 c water
2 lg onions -- chopped coarse
3 lg garlic cloves -- minced
1/4 c olive oil
2 green bell peppers --
: chopped coarse
1 1/2 lb kale -- stems removed,
: leave
2 cn plum tomatoes -- chopped,
: undrained
6 oz tomato paste
2 1/2 TB chile powder
1 ts dried thyme
1 ts dried oregano
1 ts dried hot red pepper flakes
1 ts ground cumin
1 ts sugar
1 bay leaf
: steamed couscous or rice as
: an accompanime

Chickpeas should be soaked overnight in enough water
to cover them by 4 inches, drained, and rinsed. In a
large saucepan simmer the chickpeas 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 occasionally, 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.

Recipe By : talmy@rand.org (Shel Talmy)

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