Kale chickpea stew with cumin paprika lime
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
1 cup
sweet potato
2 medium
olive oil
6 servings
shallot
1
garlic
1 large clove
fresh basil
1 tsp
red pepper flakes
0.12 tsps
beer
0.5 cup
golden raisins
2 Tbsps
smoked paprika
0.29 tsps
ground cumin
0.33 tsps
butter
1 Tbsp
lime juice
1
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:
Carbs
25 g
Fat
16 g
Protein
3 g
Share recipe:
Wisconsin beer cheese soup
45 min
494 Calories
4 serving
Beef with oranges and spices
45 min
410 Calories
4 serving
