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Kale and Chickpea Stew

Adapted from <a href='http://wwwamazoncom/gp/product/B006IFUWUY?ie=UTF8&tag=washingtonpost-20&linkCode=xm2&camp=1789&creativeASIN=B006IFUWUY'>"The No Gluten Solution: Cooking for Family and Friends,"</a> by Sheryl Goldstein (GF Solutions LLC, 2011)
  • minutes
  • Serves 3

INGREDIENTS

1

bunch (12 ounces) kale

2

or 3 Roma tomatoes

1

medium yellow onion

4

to 6 cloves garlic

1 cup

water, plus more as needed

2 tbsp

olive oil

1/8 tsp

saffron threads

2 tsp

sweet paprika, or more to taste

1/4 tsp

ground coriander, or more to taste

1/4 tsp

cumin seed (may substitute ground cumin)

ground cloves

2 15 ounce cans

no-salt-added chickpeas, with their liquid

1/2 tsp

salt, or more to taste

1

lemon

Leaves from about 6 stems cilantro