I bookmarked this recipe a while back when I was collecting vegetarian recipes for the month and didn’t read through it very well before I got started. I’d say half of the modifications are a result of this, the other half a result of my substituting what I happened to have in the cupboards. Oh, and the fact that as a rule of thumb, I always at least double the garlic and cumin that a recipe calls for. Regardless, this spicy stew really hit the spot. Next time I might make it go further by adding some quinoa. I think it would be a great textural addition to this stew.
Of course we can’t forget our Week 4 Winner: Spiced Rosemary Chocolate Chip Cookies -Obviously these are in a different category than our other winners, but they were definitely the highlight in my kitchen last week!
Spicy Kale, Sweet Potato and Chickpea Stew with Beer and Paprika
adapted from Out of the Ordinary
- 2 cups chopped kale
- 1 cup chickpeas (I used canned, so rinsed and drained)
- 1 medium sweet potato (about 200g), cut into 1/3 inch cubes
- 1/2 small yellow onion, diced
- 3 cloves garlic – minced
- 1 tsp dried basil
- 1 tsp red pepper flakes (or to taste)
- 1/2 cup beer
- 2 Tbsp golden raisins
- 1 tsp smoked paprika
- 2 tsp cumin
- juice of 1/2 lemon
- salt & pepper, to taste
- 1-2 Tbls olive oil
- Olive oil in a deep frying pan over medium heat. Add the onion, garlic, red pepper and basil and cook till the onions and garlic start to brown.
- Add the sweet potatoes and cook till they start to soften. Add the beer and continue to 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 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 lemon juice and salt and pepper to your taste.