Spiced Chickpea + Kale Stem Stew
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Spiced chickpea and kale stem stew: the perfect way to use tomatoes during tomato season and for using up kale stems that are normally tossed!
Ingredients
1 1/2 cup chickpeas, soaked overnight
1 bay leaf
12 large tomatoes, chopped or a large can of whole tomatoes (28oz or 796 ml)
1 1/4 cups kale stems
1 large onion, diced
4 cloves garlic
2 teaspoons garam masala
1 1/2 teaspoons cumin
1/2 teaspoon paprika
sea salt, to taste
1 tablespoon coconut oil
Instructions

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