How To make 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 kale stems removed, leave
2 cans plum tomatoes :
chopped, undrained
6 ounce tomato paste
2 1/2 tablespoon chile powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried hot red pepper flakes
1 teaspoon ground cumin
1 teaspoon sugar
1 bay leaf
steamed couscous or rice as an accompanime
Chickpeas should be soaked overnight in enough water to cover them by 4 inches, drained, and rinsed. In a large saucepan simmer the chickpeas in the water, covered partially, for 1 1/2 hours, or until they are tender. In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are golden, add the bell peppers, and cook the mixture, stirring, for 10 minutes. Add the chick-peas with the cooking liquid, the kale, the tomatoes with the juice, the tomato paste, the chili powder, the thyme, the oregano, the red pepper flakes, the cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer the stew, stirring occasionally, for 1 hour. Discard the bay leaf, season the stew with salt, and serve the stew on the couscous or rice. Makes about 14 cups, serving 8 to 10.
How To make Spicy Kale and Chick Pea Stew's Videos
The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos
EPISODE 543 - How to Make a Spanish Garbanzo Bean Stew | Potaje de Garbanzos de Baza Recipe
FULL RECIPE HERE:
YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MICROPHONE I USE:
CAMERA I USE:
MY SWISS DIAMOND PANS:
MY SWISS DIAMOND KNIVES:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
Alison Roman's Spicy White Bean Stew | NYT Cooking
Get the recipe:
Alison Roman’s new stew recipe has it all: spicy harissa, creamy white beans, and earthy broccoli rabe. It’s also topped with feta and lots of herbs, because, hello, it’s Alison.
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
How to Make Chickpea Soup with Crispy Kale | Rachael Ray
Watch Rachael show you how to make a quick and easy, hearty, healthy soup with canned chickpeas, broth + crushed tomatoes.
Kale & Chickpea Stew: Classy Cookin' with Chef Stef
Another one pan, $1 per serving, quick and healthy meal!! Eat as is, or place on top of a starch such as rice, pasta or quinoa! Great for leftovers!
Kale and chickpeas are super healthy and this stew is simple to make as a side dish (hot or cold) or an entree!
Check out my Facebook page!
And (+Follow) my blog!
The Most FLAVORFUL Chickpea Soup | Easy Greek Revithosoupa Recipe
EPISODE 675 - How to Make a Greek Chickpea Soup (Revithosoupa) Recipe
FULL RECIPE HERE:
VEGETABLE BROTH RECIPE:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MY NONSTICK FRY PAN:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
Kale and Chickpea Stew | Emeril Lagasse
When Emeril was growing up, kale was a weekly staple in the Lagasse household. And to this day, he still has kale once a week with his own family. Healthy and extremely versatile, kale can be incorporated into soups, pasta dishes, and salads. It can also play a starring role in meatless entrées, such as this Kale and Chickpea Stew served with jasmine rice.
For More Ways To Kick It Up A Notch Subscribe Here:
Stay Connected With Emeril On:
Instagram:
Facebook:
Amazon: