Kale and chick Pea Stew

By pattie_d

Ingredients

• 1 bunch (12 ozs. ) of Kale
• 2 or 3 Roma tomatoes
• 1 medium yellow onion
• 4 to 6 garlic cloves
• 1 cup of water, plus more as needed
• 2 tablespoons olive oil
• 1/8 teaspoon saffron threads
• 2 teaspoons sweet paprika, or more to taste
• 1/4 teaspoon ground coriander, or more to taste
• 1/4 teaspoon cumin seed, (may substitute ground cumin)
• pinch ground cloves
• 2 (15 -ounce) cans no-salt added chickpeas with their liquid
• 1/2 teaspoon salt, or more to taste
• 1 lemon
• Leaves from about 6 stems of cilantro

Details

Servings 4

Preparation

Step 1

Trim and discard tough styes from ale leaves. Coarsely chop tomatoes,. Finely chop the onion to yield 1 cup. Chop the garlic to yield 2 tablespoons.

Bring 1 cup of water to a boil in a large, deep skillet over medium-high heat. Add the kale leaves and toss until they have wilted. Drain (without squeezing) and coarsely chop.

Wipe out the skillet, add the oil to cos; place over medium heat. When the oil is hot add the onion, garlic,and tomatoes, cook for 5 minutes , stirring a few times, then crumble in the saffron threads.

Add the paprika, coriander, cumin seed and cloves, stirring to incorporate. Cook for 2 minutes, then add the chickpeas and their liquid . Increase the heat to medium-high and bring to a boil, stirring, then add the kale and the salt.

Reduce the heat to medium; cook 10 minutes using tongs to incorporate the kale. Stir occasionally; the liquid should be barely bubbling before you add the next ingredient.

Cut the lemon in half and squeeze 2 tablespoons of nice into the pan. Coarsely chop the cilantro to yield 3 tablespoons. Stir the lemon juice and cilantro into the stew. If desired, use a potato masher to crush some of the chickpeas. Taste and adjust the seasonings.

350 calories; 15g protein, 54g carbs, 9g of fat, 1 g saturated fat, o cholesterol, 380g sodium, 11g dietary fiber, 4g sugar.