Kale chickpea stew with cumin paprika lime

Gluten free

Vegetarian

Kale chickpea stew with cumin paprika lime

Name: Kale chickpea stew with cumin paprika lime
Total time: 45 min
Yield: 6 servings
Ingredients: 0.5 kale; 164 g canned garbanzo beans; 2 medium sweet potato; 6 servings olive oil; 1 shallot; 1 large clove garlic; 1 tsp fresh basil; 0.12 tsps red pepper flakes; 118 ml beer; 2 Tbsps golden raisins; 0.29 tsps smoked paprika; 0.33 tsps ground cumin; 1 Tbsp butter; 1 lime juice; 6 servings salt and pepper

A hearty and flavorful Kale & Chickpea Stew with cumin, smoked paprika, and lime, perfect for Autumn. This gluten-free and lacto-ovo vegetarian dish covers 12% of your daily vitamins and minerals. Best served as an hors d'oeuvre, it's liked by foodies and cooks alike.

Ingredients

kale

0.5

canned garbanzo beans

164 g

sweet potato

2 medium

olive oil

6 servings

shallot

garlic

1 large clove

fresh basil

1 tsp

red pepper flakes

0.12 tsps

beer

118 ml

golden raisins

2 Tbsps

smoked paprika

0.29 tsps

ground cumin

0.33 tsps

butter

1 Tbsp

lime juice

salt and pepper

6 servings

Method

Warm a few tablespoons of olive oil in a large frying pan over medium heat.
Add the shallots, garlic, red pepper and basil and cook till the shallots and garlic start to brown.
Add the sweet potatoes and cook till they start to brown and soften.
Add the beer. Cook till its thick and syrupy.
Add the chickpeas, paprika, cumin, raisins and about 2 cups of water. Bring to a boil and reduce heat and simmer till the sweet potato is nice and soft. You might need to add a cup or two more water as you go along, to keep it a consistency that you like.
Chop the kale into small pieces and add to the stew. Cook until everything is mixed and hot through.
Add the butter and lime juice and season with salt and pepper.

Nutrition:

262 kcal

Carbs

25 g

Fat

16 g

Protein

3 g

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