Chickpea & Kale Stew
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 480g canned chickpeas
- 1 onion
- 2 cloves garlic
- 500g new potatoes
- 2 large handfuls kale
- 1 vegetable stock cube
- 2 teaspoons of ground cumin
- 2 tablespoons of almond butter
- 1 tablespoon tamari
- pinch of sea salt
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Preparation
Step 1
Preheat oven to 220C (425F), fan setting.
Step 2
Place the new potatoes in a baking tray and drizzle with olive oil, salt and a pinch of cumin.
Step 3
Cook in the oven for 45 minutes until crispy, adding the kale in the last 10 minutes. Once cooked, remove and leave to one side.
Step 4
Place a pan over a medium heat and add a drizzle of olive oil.
Step 5
Once warm, add the salt, onion and garlic and cook for 5-10 minutes until soft.
Step 6
Add a teaspoon of cumin, cook for 2 minutes, before adding the almond butter, chickpeas, tamari, water and stock.
Step 7
Bring to the simmer, before reducing the temperature and cooking for 15 minutes.
Step 8
Stir through the potatoes and kale before serving.
Step 9
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