*  Exported from  MasterCook  *
 
                       Spicy Kale and Chick-Pea Stew
 
 Recipe By     : talmy@rand.org (Shel Talmy)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          chickpeas  -- dried
   10      cups          water
    2      large         onions  -- chopped coarse
    3      large         garlic cloves  -- minced
      1/4  cup           olive oil
    2                    green bell peppers  -- chopped coarse
    1 1/2  pounds        kale  -- stems removed, leave
    2      cans          plum tomatoes  -- chopped, undrained
    6      ounce         tomato paste
    2 1/2  tablespoon    chile powder
    1      teaspoon      dried thyme
    1      teaspoon      dried oregano
    1      teaspoon      dried hot red pepper flakes
    1      teaspoon      ground cumin
    1      teaspoon      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.
 
 
                    
 
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