Kale & chickpea stew with cumin, smoked paprika and lime

Kale & chickpea stew with cumin, smoked paprika and lime

VegetarianGluten Free

Basic Information

  • Servings: 6
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 55.51
  • Health score: 7.00
  • Weight Watcher points: 6.00

Summary

Kale & chickpea stew with cumin, smoked paprikan and lime is a hor d'oeuvre that serves 6. One portion of this dish contains roughly 3g of protein, 17g of fat, and a total of 263 calories. For 82 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is liked by 15 foodies and cooks. It is perfect for Autumn. This recipe from Foodista requires paprika, chickpeas, sweet potatoes, and salt & pepper. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid. Mexican Black Bean Salad with Cumin, Lime and Smoked Paprika dressing {vegan}, One-Pot Cumin & Smoked Paprika Chicken with Potatoes, and Moorish-Style Salad with Cumin and Smoked Paprika (Ensalada Morisca) are very similar to this recipe.

Ingredients

  • a bunch of kale
    a bunch of kale0.5
  • chickpeas
    chickpeas1 cup
  • sweet potatoes
    sweet potatoes2 medium
  • olive oil
    olive oil6 servings
  • shallot
    shallot1
  • garlic
    garlic1 large clove
  • basil
    basil1 t
  • pepper flakes
    pepper flakes0.5 t
  • beer
    beer0.5 cup
  • golden raisins
    golden raisins2 T
  • paprika
    paprika1 t
  • cumin
    cumin1 t
  • butter
    butter1 Tbsp
  • juice of lime
    juice of lime1
  • salt & pepper
    salt & pepper6 servings
Instructions

Step 1

Warm a few tablespoons of olive oil in a large frying pan over medium heat.

Step 2

Add the shallots, garlic, red pepper and basil and cook till the shallots and garlic start to brown.

Step 3

Add the sweet potatoes and cook till they start to brown and soften.

Step 4

Add the beer. Cook till its thick and syrupy.

Step 5

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 a cup or two more water as you go along, to keep it a consistency that you like.

Step 6

Chop the kale into small pieces and add to the stew. Cook until everything is mixed and hot through.

Step 7

Add the butter and lime juice and season with salt and pepper.

Categories

Dish Types: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, lacto ovo vegetarian

Occasions: fall, winter

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe