Nutritional Wisdom with Carly Pollack

Spiced Chickpea & Kale Stem Stew

Gratitude & Greens

1 1/2 cup chickpeas
1 large bay leaf
12 large tomatoes, chopped
1 1/4 cups kale stems
1 large onion, diced
4 cloves garlic
2 tsp garam masala
1 1/2 tsp cumin
1/2 tsp paprika
1 tbsp coconut oil

Place the chickpeas, bay leaf and a generous pinch of salt in a small saucepan. Cover and bring to a boil. Reduce to a simmer and allow the chickpeas to cook until done, around 45 minutes. While the chickpeas are cooking, heat up a tablespoon of coconut oil in a medium pot. Sauté the garlic and onion with the spices until soft and translucent. Add the kale stems, tomatoes and chickpeas. Cover with a lid and simmer on medium-low heat for 35-45 minutes. Season with sea salt and pepper and serve with quinoa, gluten free rice or over top zucchini noodles.

2 servings