Persian-Inspired Chickpea and Kale Stew
Based on the recipe for ghormeh sabzi, this vegan and gluten-free chickpea stew hits all the flavor notes and is the perfect cold-weather stew.
Ingredients
- 2 bunches Lacinato Kale ribs removed and roughly chopped
- 2 cans chickpeas (2 cups if using dried)
- 1 tbsp tumeric
- 1 yellow onion chopped
- 1 bunch scallions chopped
- 1 bunch parsley chopped
- 1 bunch cilantro chopped
- 6-8 cups vegetable stock/water
- 1 tbsp fenugreek
- 5 dried Persian Limes
- salt to taste
- pepper to taste
Instructions
- Chop onions. Add onions and tumeric to stock pot with 2T olive oil on stove at medium heat. Cook until onions have sweat and are translucent.
- Add kale, parsley, cilantro, and cook until all are wilted.
- Add stock, fenugreek, and limes. Cook 15 minutes.
- Add chickpeas. Take 3-4 of the limes and pierce them with a knife multiple times. Cook an additional 15 minutes at medium, covered.
- Serve with pita bread or rice, and/or chicken.