Recipe: Kale and Chick Pea Stew

KALE AND CHICK PEA STEW

1 cup canned chickpeas, rinsed and drained (garbanzo beans)
10 cups water or chicken broth
1 large onions, chopped
1 large garlic clove, minced
1 tablespoon olive oil
1 1/2 pounds kale, stems removed
1 red bell pepper, chopped fine
1 tablespoon chile powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground cumin
1 bay leaf
Hot cooked couscous or rice (for serving)

In a large pot, cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the onions are golden.

Add the red pepper, and cook the mixture, stirring, for 10 minutes.

Add the chick-peas with the cooking liquid, kale, chili powder, thyme, oregano, cumin, and the bay leaf. Bring the liquid to a boil, and simmer the stew, stirring occasionally, for 1 hour.

Discard the bay leaf, season the stew with salt, and serve the stew on the couscous or rice.

From: Dawn/nys
Makes about 14 cups, serving 8 to 10