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Kale Chickpea Stew

Hearty chickpea and kale stew with saffron, paprika, and a squeeze of lemon.

Serves 4Prep 10 minCook 25 minDifficulty easyCuisine Mexican

vegetarianvegangluten-freedairy-freemain

−Servings: 4+

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Ingredients

• 2 tbspolive oil
• 1medium yellow onion, diced
• 4-6 cloves garlic, minced
• 2-3 Roma tomatoes, chopped
• 2 can(15 oz each) chickpeas with liquid
• 1 cupwater (plus more as needed)
• 1 bunchkale (about 12 oz), stems removed and chopped
• 2 tspsweet paprika
• ⅛ tspsaffron threads
• Pinch ground cloves
• ¼ tspcumin seed (or ground cumin)
• ¼ tspground coriander
• ½ tspsalt (plus more to taste)
• 1lemon
• Cilantro leaves, for garnish

Instructions

1. Heat olive oil in a pot over medium heat.
2. Sauté onion for 5 minutes, then add garlic and cook 1 minute.
3. Add tomatoes, paprika, saffron, cloves, cumin, coriander, and salt; cook 3-4 minutes.
4. Stir in chickpeas with their liquid and 1 cup water; simmer 10 minutes.
5. Add chopped kale and cook until tender, about 8-10 minutes.
6. If stew is too thick, add a splash of water; adjust salt.
7. Finish with lemon juice and cilantro before serving.