L’s Kale and Chickpea Stewp

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Hi All! Well that was fun, wasn’t it? I seriously flexed my shoveling muscles yesterday and gave several clueless folks some lessons from L’s School of Snow Removal – Western New York style (I am the shovel master). I actually find shoveling kind of cathartic, and it makes you realize how small you are in the scheme of things (and shoveling for several hours replaced my intense boot camp workout yesterday). Anywho, all zen-ness aside, it was a fun snow day. Now, it’s back to the grind! I was one of six people (!!!) in spin class this morning (usually there’s a waiting list and passive aggressive territorial fights over bikes) and the rest of the gym was a ghost town at 5:30 am. Two feet of snow has never stopped me, and it’s not about to now! We had fun comparing shoveling stories and figuring out what weird parts of our bodies that are sore (for me, left tricep, obliques, and obvi the shoulders).

If you guys are freezing your rears off in the Northeast (it’s a balmy 12Β°F / -11Β°C here in Boston this morning), or if you’re just in need of something delicious, healthy and comforting, then you should def try this kale and chickpea stew-p (nope, that’s not a spelling error, but the term for a dish that straddles the line between being a stew or soup – see my Spanish-Style Lentils recipe for more info on this term). I went for a complete freestyle and threw this bad boy together a few nights ago, solely based on the contents of my fridge, and it turned out to be AMAZING. And, it’s vegan and gluten free to boot! Without further ado:

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All the ingredients you need for my Kale and Chickpea Stewp: spices, tomato paste, diced tomatoes, bell pepper, kale, sweet potato, onion, garlic, veggie broth, chickpeas. Oh, and that wine. Yeah, you’ll need a glass of that too while you’re cooking.

L’s Kale and Chickpea Stewp

Ingredients:

  • 1 Tbsp olive oil
  • 2 small yellow onions (or 1 large)
  • 2 heaping Tbsp chopped garlic
  • 1 large sweet potato, peeled and diced
  • 2 tsp coriander
  • 1 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp cayenne (plus a few shakes, if you like it hot like me!)
  • 1 6-oz can of tomato paste
  • 1 32-oz package of veggie broth
  • 1 bunch of kale, stemmed and roughly chopped
  • 1 red or green bell pepper (I used several mini-peppers instead)
  • 1 28-oz can of diced tomato
  • 1 cup of dried chickpeas, soaked overnight and pre-simmered for 90 minutes* (or 1 – 2 15.5-oz cans of chickpeas, drained and rinsed)

*I highly recommend you do this ahead of time, draining the chickpeas after simmering and storing them in a glass container overnight in the fridge like I did.

Directions:

Step One: Heat the oil in large saucepan. Saute the onion until softened, about 5 or so minutes.
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Don’t worry, I know that you guys have NO idea what diced onion looks like sauteing in a saucepan, so I will continue to provide shots of this in all my recipes. πŸ˜‰

Step Two: Add all of the spices, garlic and tomato paste and cook, stirring for a minute.
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Coriander, Cumin, Oregano and Cayenne all ready to be added in (aka, basically the reason that the flavors of this stewp are elevated from basic to rad).

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You definitely don’t want to burn these spices, so if you’re not into stirring continuously for one minute, cut the time in half to 30 seconds. It’ll still be amazing.

Step Three: Add the broth and kale, and bring to a boil, stirring occasionally to wilt the kale.
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You definitely want to crank the heat up here to really wilt that kale (I’m also impatient as sin, so I stir constantly while the stewp is bubbling away to wilt the kale and I can move on to the next step).

Step Four: Add the sweet potato, chickpeas, tomatoes with their juice, and bell peppers, simmering the stewp with the lid ajar until the veggies are tender, about 25 minutes.
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Your kitchen should be smellin’ pretty bomb right about now.

Step Five: Adjust any seasonings as necessary (I personally did not add anything). Serve hot with a crusty bread and enjoy! πŸ˜€
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As you can see, I’m not a very successful kale de-stemmer. Whatevs. Here’s the stewp after simmering for about 25 minutes. SO GOOD!

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You’re going to want to dive right into this stewp after shoveling your car out for two hours.

This was awesome. It’s almost like a tomato soup with a spicy, earthy flavor kicked up a couple notches, and all your fave veggies and beans thrown in. It’s super thick and delicious. A bowl of this will warm you right to the bones. It’s perfect for the tundra conditions we are experiencing in Boston today.

Side note: I find it endlessly entertaining that there is a Boston PSA instructing folks to “Clean off Ya Cah!” I find this humorous because, in Western New York where I come from, this is not optional. What kind of d***head doesn’t clean the snow off their roof? Well, apparently enough people that it actually becomes serious issue and you WILL get ticketed if you are seen flying down Interstate 93 (or 95) with a Frozen-worthy trail of snow soaring behind your vehicle. So please folks, if you were just in the brutal snowstorm and Juno left you a little present on your vehicle: clean off ya cah. Charlie Baker and the rest of Massachusetts will thank you. πŸ˜‰ πŸ˜€ How did you guys fare with the snow?? Tell L all about it in the comments because you know I love that shiz. πŸ™‚

I hope you guys are safe, warm, and enjoying your day today. It’s hump day!! Woo wooo!!

With a little extra warmth today,

L ❀

14 thoughts on “L’s Kale and Chickpea Stewp

  1. Ooo. . . chickpeas my fave! πŸ™‚ and kale too – always looking for something other than juice to put that in! Can I use your word ‘Stewp’? Loving it! and its DEGF (dairy egg and gluten free) too! DEGF Stewp! Amazing! πŸ™‚

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  2. I would like a little snow to shovel, but just a little… Enough to stay home from work one day soon before winter goes away. I know it sounds crazy, but I love snow! I cannot image getting that much snow at one time. I have only experienced it as an accumulation over a course of several weeks (only one winter). This recipe looks great and I have saved it. Hopefully I can get it made before winter is outta here and share it on a Meatless Monday post (assuming I ever get my new blog up and running). Have a good day! πŸ™‚

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    • Hahaha! I have plenty extra snow to send you, if you’d like. The piles of snow are enormous here! I love snow too, so that’s not crazy at all πŸ˜› It’s fun! Thanks – it’s really pretty simple but the herbs and spices make it super flavorful. It’s the kind of dish you want to eat in wool socks and by the fire (basically, it’s perfect for you guys). I hope you guys like it and I can’t wait to hear what you think!! Anddd I can’t wait to see your new site! I’m waiting in eager anticipation of the new and improved Mountain Kitchen! πŸ™‚ Hope you have a good one, too!!

      Liked by 1 person

      • Yes, send me some!! David was skeptical about the share on Facebook. He will eat it!!
        Thanks for the supporting comments regarding the blog site. I swear i wish i had more time to work on it… Very frustrating. Hope i can have it ready to launch soon.

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