Chickpea and Kale Stew (Potaje de Garbanzos y Acelgas)
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Ingredients
- 500 g tinned chickpeas, drained
- 200 g curly kale
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes, finely chopped
- 1 tsp sweet smoked paprika
- 0.5 tsp ground cumin
- 600 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 275 kcal
- Protein
- 12.6 g
- Carbohydrate
- 28.1 g
- of which sugars
- 5.1 g
- Fat
- 10.8 g
- of which saturates
- 1.5 g
- Fibre
- 10.8 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and soften the onion and garlic for 5 minutes.
- 2
Stir in the tomatoes, smoked paprika and cumin and cook for 3 minutes until pulpy.
- 3
Add the chickpeas and vegetable stock, bring to a simmer and cook for 12 minutes.
- 4
Stir in the kale and cook for 5-6 minutes until tender, mashing a few of the chickpeas against the side of the pan to thicken the stew.
- 5
Season to taste and serve hot, with crusty bread if you like.
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