When we reach the colder season it is natural to start craving warmer and more cooked meals. This turmeric chickpeas & kale stew is comforting enough but extremely easy and quick to make.
Rich in soothing spices, this stew is a perfect vegan meal choice for the autumn, or a tasty side dish for a small with fish fillet, like cod or smocked haddock.
Turmeric, garlic & chili with their anti-inflammatory & anti-bacterial properties are great to help you stave off the first seasonal colds.
Serves 2, prep time 15 min.
- 1/2 a packet of kale
- 1 can of chickpeas
- 1 tin of chopped tomatoes
- 3-4 garlic cloves
- a sprinkle of chili flakes
- a dash of turmeric
- a dash of sumac
- Extra-virgin olive oil
Peel the garlic a cut it in a 3-2 pieces, put it in a non stick pan with some olive oil and the chili flakes. let it warm up at low heat so not to burn the oil and release the flavor. Add the chopped tomatoes, a dash of turmeric and sumac. Let it simmer for 10 minutes. A this point add the drained chickpeas and continue to simmer.
In the meantime, wash the kale, and steam it for 4-5 min. Take it off the pan, roughly squeezed the water out and place them in a larger no stick pan with the garlic, chili and olive oil to wilt at low heat for 2 min. Add the chickpeas with the tomatoes sauce, stir, keep on cooking for a couple of minutes and serve!