Kale and Chickpea Soup

source
1 bunch (12 ounces) kale
1 can diced tomatoes
1 medium yellow onion
4 to 6 cloves garlic
1 cup water, plus more as needed
2 tablespoons olive oil
1/8 teaspoon saffron threads
2 teaspoons sweet paprika, or more to taste
1/4 teaspoon ground coriander, or more to taste
1/4 teaspoon cumin seed (may substitute ground cumin)
Pinch ground cloves
2-15 ounce cans chickpeas, with their liquid
1/2 teaspoon salt, or more to taste
1 lemon
Leaves from about 6 stems cilantro

Add the oil and swirl to coat; place over medium heat. When the oil is hot, add the onion, garlic and cook for 5 minutes, stirring a few times, then add the tomatoes and crumble in the saffron threads. Add the paprika, coriander, cumin seed, salt and cloves, stirring to incorporate. Cook for 2 minutes, then add the chickpeas and their liquid. Trim the stems from the kale leaves and discard. Increase the heat to medium-high and bring to a boil, stirring, then add the chopped kale and the water. Reduce the heat to medium; cook for 10 minutes. Stir occasionally; the liquid should be barely bubbling and the stew should be fragrant and evenly seasoned. Add more water if you prefer a looser mixture, making sure the liquid in the pan returns to barely bubbling before you add the next ingredient.
Cut the lemon in half and squeeze the juice into the pan, taking care not to let any seeds fall in. Coarsely chop the cilantro to yield 3 tablespoons. Stir them both into the stew. Taste and adjust seasoning as needed.

modified from the recipe at Washington Post

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