Kale and Chickpea Stew

Kale has quickly become one of my favorite vegetables, but when I first tried it I vowed to never eat it again. Before becoming a vegan I made a pasta dish with kale and tomatoes, and it tasted like I was chewing on sand. For some reason it was extremely gritty, and I thought that just how kale was. I later realized that I probably just didn't wash the kale properly, and now kale is a staple in my vegan diet. It is so full of nutrients and I love the slightly peppery flavor. It is the perfect addition to this hearty stew, which is a great weeknight meal. I definitely learned my lesson though--double wash the kale.

Kale and Chickpea Stew

• 1 bunch kale, removed from stem and chopped
• 1 yellow onion, chopped
• 15 oz. can fire roasted tomatoes with garlic
• 4 cloves garlic, chopped
• 1 tbsp. chili pepper paste
• 1 cup water
• 1 cup vegetable broth
• 2, 15 oz. cans chickpeas
• Salt and pepper, to taste
• Cayenne pepper, to taste (about 1 tsp.)
• Red pepper flakes, to taste (about 1 tsp.)
• Cumin, to taste (about 1 tsp.) 

1. Spray a large sauce pan and cook the onion on medium until translucent.
2. Add the kale and water, and cook until the kale absorbs most of the water, about 5 minutes
3. Add the tomatoes, garlic, chili pepper paste, vegetable broth, and seasoning. Bring to a simmer.
4. Add the chickpeas and mix thoroughly. 
5. Heat oven to 350 degrees.
6. Place the stew in an oven safe casserole dish, and cover with tin foil.
7. Cook in the oven for 15-20 minutes, until the chickpeas are soft.
8. Serve and enjoy!

Hearty and healthy :)