Spicy Kale and Chick-Pea Stew

* Exported from MasterCook *

Spicy Kale and Chick-Pea Stew

Recipe By : talmy@rand.org (Shel Talmy)
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chickpeas -- dried
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 -- stems removed, leave
2 cans plum tomatoes -- chopped, undrained
6 ounce tomato paste
2 1/2 tablespoon chile powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried hot red pepper flakes
1 teaspoon ground cumin
1 teaspoon 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.




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