Kale & chickpea stew with cumin, smoked paprika and lime


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


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 it’s thick and syrupy.
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.
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.


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.

Other Names:

kale soup, chickpea stew


6 servings


Friday, January 13, 2012 - 8:01am


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