---------- Recipe via Meal-Master (tm) v8.04
       Title: Spicy Kale And Chick-Pea Stew
  Categories: Stews
       Yield: 1 servings
     1 1/2 c  chickpeas  -- dried
        10 c  water
         2 lg onions  -- chopped coarse
         3 lg garlic cloves  -- minced
       1/4 c  olive oil
         2    green bell peppers  --
   :          chopped coarse
     1 1/2 lb kale  -- stems removed,
   :          leave
         2 cn plum tomatoes  -- chopped,
   :          undrained
         6 oz tomato paste
     2 1/2 TB chile powder
         1 ts dried thyme
         1 ts dried oregano
         1 ts dried hot red pepper flakes
         1 ts ground cumin
         1 ts sugar
         1    bay leaf
   :          steamed couscous or rice as
   :          an accompanime
   Chickpeas should be soaked overnight in enough water
   to cover them by 4 inches, drained, and rinsed. In a
   large saucepan simmer the chickpeas 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
   bell peppers, 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 occasionally, for 1 hour.  Discard the bay
   leaf, season the stew with salt, and serve the stew on
   the couscous or rice.  Makes about 14 cups, serving 8
   to 10.
   Recipe By     : talmy@rand.org (Shel Talmy)