Chickpea Kale Stew
A vegetarian chickpea recipe to serve for dinner. Like every night of the week. Recipe adapted from this Bon Apetit recipe
Servings: 6
Ingredients
- 1 can garbanzo beans rinsed
- 3 cups kale de-veined/stemmed
- 1 large white onion finely choped
- 4 cloves garlic finely diced
- 3 tablespoons olive oil
- 3 teaspoons Cumin
- 2 cups chicken broth or broth of choice
- 2 14 oz. cans roasted diced tomatoes
- salt & pepper to taste
Instructions
- In a large skillet heat 2 tablespoons olive oil. Add onion & garlic, and saute until fragrant.
- Stir in cumin, garbanzo beans, and kale, and saute until cumin is toasted.
- Reduce heat and add tomatoes, let simmer until the broth has reduced by half. About 10 minutes.
- Add in broth, and scrape up any bits stuck to the bottom (aka liquid gold). Simmer until the mixture becomes stewlike, another 10 minutes.
- In a separate skillet:
- Heat the remaining 1 tablespoon olive oil, fry eggs 'sunny side up' until cooked to liking.
- Serve in a large bowl, and top with a fried egg.