Chickpea and Kale Stew (V) (VEG) (GF)
This a quick meal for lunch, left overs or dinner. You can serve it over grains like rice or quinoa; roast up some vegetables and serve with cornbread or a nice crusty bread!
2 medium onions, chopped
1-2 bell peppers, chopped
5-6 garlic cloves, minced
Pinch crushed red pepper
2 teaspoons granulated garlic
2 teaspoons paprika
2 teaspoons basil
1/2 teaspoon thyme
1/2 cup split mung beans
2 cans garbanzo beans (drained)
1-2 bouillon cubes (vegetable or chicken)
1-16oz bag frozen kale
1-12oz bag frozen spinach
2 cups water
1/4 cup lemon juice (and more for seasoning)
Various fresh chopped herbs (parsley, cilantro, oregano, basil) OR buy the tube of Italian herbs from the produce section.
Sauté onions, garlic and peppers and salt
Season onion mixture with granulated garlic, paprika, thyme, crushed red pepper and basil.
Add mung beans and drained garbanzo beans. Stir and let cook for 2 min
Layer in the following with no stirring:
Bouillon cubes, Frozen Kale & Spinach, water, lemon juice and bay leaf
Cover with lid bring to boil, then reduce heat to low and cook for 20-25 minutes with lid
Remove lid add the zest from 2 lemons, Stir.
Add chopped fresh herbs (basil, oregano, thyme); or use about 1/4-1/2 a tube of the italian herbs.
Season to taste with salt and black pepper, a bit more lemon juice if needed.
Always season to your taste. I have been very conscious of how much salt I have been using and consuming, if you need to add more salt to your liking do so.