Kale & chickpea stew with cumin, smoked paprika and lime
By: claire adas
Published: Friday, January 13, 2012 - 8:01am

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
dollop of butter
juice of one lime
salt & pepper

Preparation

1 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. 2 Add the sweet potatoes and cook till they start to brown and soften. Add the beer. Cook till it’s thick and syrupy. 3 Add the chickpeas, paprika, cumin, raisins and about 2 cups of water. Bring to a boil and reduce heat and simmer till the sweet potato is nice and soft. You might need to add a cup or two more water as you go along, to keep it a consistency that you like. 4 Chop the kale into small pieces and add to the stew. Cook until everything is mixed and hot through. 5 Add the butter and lime juice and season with salt and pepper.

About

A hearty vegetarian stew with kale, sweet potatoes, chickpeas and raisins. The broth is complex and delicious, flavored with cumin, smoked paprika, hot red pepper and bright tart lime.