Garbanzo Beans And Kale Stew Recipes

GARBANZO BEANS AND KALE STEW

Steps:

• Heat olive oil in a large non-stick pan over medium heat. Add garlic and cook for 30-60 seconds. Add tomatoes, red pepper flakes, fennel seeds, Miso paste and salt. Cook over medium low heat for 20 to 25 minutes while breaking up big chunks of tomatoes.
• Stir in kale and chickpeas and cook for 3-5 minutes until kale wilts. Adjust the seasoning if needed, remove stew from the heat and serve topped with fresh basil leaves.

WHITE BEAN AND KALE STEW

Steps:

• Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and season with salt. Cook vegetables, stirring, until tender, about 8 minutes.
• Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, about 3 minutes.
• Add 7 cups water, potatoes, and beans, and bring soup to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes, then stir in kale.
• Cook, covered, until tender, about 2 minutes, then season with salt and pepper. Top with Parmesan.

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

SPICY KALE AND CHICK-PEA STEW

Steps:

• In a large saucepan simmer the chick-peas in the water, covered partially, for 1 1/2 hours, or until they are tender. In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are golden, add the bell peppers, and cook the mixture, stirring, for 10 minutes. Add the chick-peas with the cooking liquid, the kale, the tomatoes with the juice, the tomato paste, the chili powder, the thyme, the orégano, the red pepper flakes, the cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer the stew, stirring ocassionally, for 1 hour. Discard the bay leaf, season the stew with salt, and serve the stew on the couscous or rice.