Kale and Chickpea Stew (Dairy and Gluten Free)

The Indian Spices in this stew are an excellent compliment to the kale and chickpeas.  This dish is high in Vitamin A and is a good source of protein and fibre.

Ingredients

• 1/2 chopped onion
• 2 cloves minced garlic
• 1/2 teaspoon salt
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon curry
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 1 teaspoon garam marsala
• 3 bay leaves
• 4 small diced potatoes
• 3 diced carrots
• 3 diced stalks of celery
• 2 chopped tomatoes
• 3 cups chopped kale
• 1 cup cooked chickpeas (see below if using dried peas)
• 3-4 cups water (depending on taste and sizes of vegetables)

Directions

1. In a large pot heat oil and cook onions until clear and soft.  Add garlic and cook for another minute.
2. Add all vegetables and spices.  Cook to coat for 2-3 minutes
3. Add water and chickpeas.  Let cook until vegetables are soft (15-20 minutes)

We enjoy this stew with some Irish Soda Bread (see recipes) on the side for dipping.

Soaking and Cooking Beans or Peas 

*I generally cook extra beans and freeze the remaining.   The method below will create approximately 4-5 cups of beans.

Option 1-soaking then boiling (more environmental, slower)

1. In a large bowl add 2 cups dry beans, rinse with water and remove any poor looking beans.  Add 6 cups fresh cold water to cleaned beans.
2. Let soak for 6-8 hours on counter.
3. Rinse beans and place in a large pot.  Add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.

Option 2- boiling then boiling again (uses more electricity, quicker)

1. In a large pot add 2 cups dry beans, rinse with water and remove any poor looking beans. 
2. Add 7 cups fresh water to cleaned pot and bring to a boil, turn off and let sit for 1 hour  
3. Rinse beans  again and add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.