Kale & chickpea stew with cumin smoked paprika and lime
Details
- Serving Size: 6
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 6 Points
Cuisine
- soup
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1/2 a large bunch of kale, cooked in salted boiling water for 5 or 10 minutes, till soft but still bright green.
- 1 cup chickpeas (I used canned, so rinsed and drained)
- 2 medium sweet potatoes, peeled and cut into 1/3 inch dice
- Olive oil
- 1 shallot – finely diced
- 1 large clove garlic – minced
- 1 t. basil
- 1/2 t. red pepper flakes (or to taste)
- 1/2 cup beer
- 2 T golden raisins, soaked till soft and chopped
- 1 t. smoked paprika
- 1 t. cumin
- Tbsp of butter
- juice of 1 lime
- salt & pepper
Instructions
Warm a few tablespoons of olive oil in a large frying pan over medium heat.
Add the shallots, garlic, red pepper and basil and cook till the shallots and garlic start to brown.
Add the sweet potatoes and cook till they start to brown and soften.
Add the beer. Cook till its thick and syrupy.
Chop the kale into small pieces and add to the stew. Cook until everything is mixed and hot through.
Add the butter and lime juice and season with salt and pepper.
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