Thursday, November 1, 2012

Something to do with Kale

Now that the weather is turning chilly, hearty and filling meals are on the menu. Fall is the perfect time for this super hearty and healthy stew. This soup has a Moroccan feel and is very satisfying. I love that it’s both vegan and gluten-free, but still full of fantastic flavor. This soup is super packed with vitamins, minerals and protein along with very little fat, making it an almost guilt-free pleasure.

You can enjoy this soup as a meal in itself or as hearty appetizer for your dinner. I hope you enjoy this tasty and healthy Foodgasmic soup as much as I do. 


           Kale and Garbanzo Bean Stew
                                Vegan • Gluten- Free

1 medium onion, julienned (about 1 ½ cups)
4 Tablespoons olive oil (use roasted garlic olive oil if you have some)
½ teaspoon red pepper flakes
8 cups kale, cleaned, de-stemmed and thinly chopped.
4 cups cooked garbanzo beans (you can use canned as well)
3 cups canned whole tomatoes
5 cloves of roasted garlic
3 cups vegetable broth, divided
1 ½ teas lemon zest (about 1 lemon)
2 teaspoons fresh squeezed lemon juice (about 1 lemon)
1-2 teaspoons kosher salt (season throughout the cooking process)
1 teaspoon fresh cracked pepper

In large pot, sauté the onion and red pepper flakes in the olive oil over a medium high heat till the onions are soft and translucent (about 2-3 minutes).

Add the kale to the pot, 2 cups of the vegetable broth, the roasted garlic and the lemon zest. Let it cook down for 8-10 minutes, covered and stirring occasionally over medium heat. 

Then add in garbanzo beans, tomatoes and 1 cup more the vegetable stock. Season with salt and pepper.  Let simmer over medium low heat for about 8-10 minutes.  Stir in lemon juice and adjust the seasonings if needed. Serve hot in bowls and enjoy.

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