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Home Grown Recipes
Spicy Kale and Chick Pea Stew
This is a pleasant stew for a cool summer night. As the nights get colder, the kale grows stronger. Makes about 14 cups, serving 8 to 10
1 1/2 cups dried chick-peas, soaked overnight, drained, and rinsed
10 cups water
2 large onions, chopped coarse
3 large garlic cloves, minced
1/4 cup olive oil
lb green beans, chopped
1 1/2 pounds kale, washed well and chopped
5 tomatoes, chopped
6-ounce can tomato paste
2 1/2 tbsp chili powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp dry hot red pepper flakes
1 tsp ground cumin
1 tsp sugar
1 bay leaf
steamed couscous or rice as an accompaniment
In a large saucepan simmer the chick-peas in the water, covered partially, for 1 1/2 hours, or until they are tender. In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are golden, add the green beans, and cook the mixture, stirring, for 10 minutes. Add the chick-peas with the cooking liquid, the kale, the tomatoes with the juice, the tomato paste, the chili powder, the thyme, the oregano, the red pepper flakes, the cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer the stew, stirring ocassionally, for 1 hour. Discard the bay leaf, season the stew with salt, and serve the stew on the couscous or rice.

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