Kale Stew With Garlic
Ginny
Stews gain even more flavor when kept in the fridge overnight so don't worry if you can't finish it all.
People: 2
45 min
Ingredients
140 ml
Canned Tomatoes
2
Carrot
120 grams
Chickpeas
4 Clove
Garlic
140 grams
Kale
1 tbsp
Lemon
2 tbsp
Olive Oil
1
Onion
2 tbsp
Parsley
140 ml
Stock
40 grams
Walnuts
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Prep
- Wash and cut your kale so that they all have a similar size and shape.
- Finely chop your carrot, garlic, onion and parsley.
- Cut and squeeze your lemon so you can use the juice later.
Heating Steps
- Heat olive oil in a pot and add carrot, garlic and onion, and fry at lower temperature for several minutes.
- Heat olive oil in a pot, add Chickpeas and fry for 10 minutes.Finally, add Kale and fry for 5 more minutes.
- Add canned tomatoes and mix.
- Add boiling water, potentially with stock, to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
- Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
- Add lemon and mix, simmer for 5 more minutes.
Finishing Touches
- Add Parsley and Walnuts on top.
