A quick and simple vegetarian stew that’s filling and warming thanks to chickpeas, kale, potatoes and lots of spices.
Ingredients
215-ouncecans chickpeas, drained and rinsed
1 ½poundspotatoes, peeled and cubed
1small bunch kale leaves, chopped
1quartvegetable stock
½cuproasted red peppers, chopped
¼cupolive oil
2clovesgarlic, minced
1teaspooncrushed red pepper flakes
2bay leaves
3tablespoonstomato paste
2tablespoonsground cumin
2tablespoonsfresh lemon juice
Crusty bread
Salt and pepper
Instructions
Add olive oil to a large heavy pot over medium-low heat. Add minced garlic and red pepper flakes. Cook for a few minutes until fragrant.
Add in cubed potatoes, tomato paste, and cumin. Turn the heat up to medium and cook for 5 minutes, stirring regularly.
Add in vegetable stock, chickpeas, bay leaves, roasted red peppers, and a pinch of salt and pepper. Bring to a simmer and simmer until potatoes are soft, another 10 minutes.
Stir in kale and lemon juice. Season with salt and pepper.
Break up some crusty bread in the bottom of a bowl. Ladle stew over bread. Serve immediately.