Kale and chickpea stew
Introduction
Bright green and full of flavour. The original recipe calls for Cavolo Nero but we have made this on repeat using curly kale and spinach. We have also replaced the chickpeas with butter beans.
Recipe from the wonderful @natsnourishments (instagram)
Ingredients
- 1 bunch of Cavolo Nero (or curly kale)
- 1 jar/tin of chickpeas (700g)
- 4 cloves garlic
- 1/2 a white onion
- olive oil
- 1 chilli
- 1 lemon
- salt and pepper
- optional: 1 heaped tbsp soft cheese (mozarella/ricotta/stacciatella)
Method
- Dice the onion and gently fry in olive oil
- Blanch the cavolo, stalks and all, in hot water for a couple of minutes. Carefully submerge in ice cold water to stop the cooking process (keeps the curry a vibrant green). Then drain.
- Put the kale into a blender with a dash of olive oil and some salt. Blitz until smooth. You may need to add a little water to loosen it.
- When the onions are cooked and translucent, mince the garlic and add to the pan. Fry for a couple of minutes.
- Pour in the chickpeas, including the brine.
- Pour in the blended kale.
- Simmer gentle for 5 to 10 minutes.
- Optional: When ready to serve top with lemon juice and zest, chopped chilli, olive oil and heaped tbsp of soft cheese.
- Scoop up with bread!