Tuesday, October 14, 2008

Chickpea stew with ginger and kale




When I put ginger on the grocery list, my husband bought the biggest piece at the store. Good grief. When I made this stew, I used a piece of ginger the size of an egg. What else to do with all of it?


1 bunch "dinosaur" kale, stemmed and chopped
3 T oil, divided
1/2 tsp red pepper flakes
3-4 cups cooked chickpeas, plus about a cup of their liquid
1 onion, chopped fine
4 or 5 cloves of garlic minced with several tablespoons of ginger
2 tsp cumin
2 tsp coriander

Cook the kale: heat a couple teaspoons of oil and toss in the red pepper flakes. Add the kale and a few pinches of salt and stir to coat. Add a generous cup of water, bring to a simmer, cover, and cook for about 12 to 15 minutes. Let it get nice and soft.

Meanwhile, heat the remaining oil and saute the onion with some more salt till lightly browned. Add ginger, garlic, cumin and coriander, and cook another minute or two, stirring constantly. Add chickpeas and their broth, as well as the cooked greens and their broth. Simmer to combine the flavors for at least 15 minutes.

I served this over brown rice, and it was good, if a little austere. I think it could have used some other vegetables, maybe some carrots and diced tomatoes.

2 comments:

chichimama.com said...

Freeze the ginger! Just as is, or break it into smaller pieces and then freeze it. When you are ready to use it, just thaw it a bit (not all the way) and then grate it into whatever you are making.

And yumm, that looks good!

Tall Kate said...

chichimama, thanks for the suggestion! Honestly that had not even occurred to me as a possibility. I will try it for sure.