Spicy Kale and Chick-Pea Stew
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 k...
Ingredients
- 11/2 cups chickpeas -- dried
- 10cups water
- 2large onions -- chopped coarse
- 3large garlic cloves -- minced
- 1/4cupolive oil
- 2green bell peppers -- chopped coarse
- 11/2 pounds kale -- stems removed, leave
- 2cans plum tomatoes -- chopped, undrained
Directions
- 1
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
- 2
In a large saucepan simmer the chickpeas in the water, covered partially, for 1 1/2 hours, or until they are tender
- 3
In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are golden, add
- 4
Add the chick-peas with the cooking liquid, the kale, the tomatoes with the juice, the tomato paste, the chili powder, the thyme, the oregan
- 5
Discard the bay leaf, season the stew with salt, and serve the stew on the couscous or rice
- 6
Makes about 14 cups, serving 8 to 10.