Photo by Kier in Sight Archives on Unsplash
Spanish Chickpea & Kale Stew with Smoked Paprika & Garlic Oil
Chickpea and kale stew simmered with carrot, celery, onion, garlic, smoked paprika, bay leaf, stock and lemon.
- 400 g tinned chickpeas
- 200 g lacinato kale
- 150 g carrot
- 100 g celery
- 1 medium onion
- 5 clove garlic cloves
- 8 g smoked paprika
- 600 ml vegetable stock
- 50 ml olive oil
- 1 whole bay leaf
- 5 g sea salt
- 2 g black pepper
- ½ whole lemon
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Add to a shopping listHow the shopping list works →- Step 1
Dice carrot and celery into 1cm pieces. Slice onion. Mince 3 garlic cloves; slice 2 garlic cloves thinly.
- Step 2
Remove kale leaves from stems and roughly chop. Drain and rinse chickpeas.
- Step 3
Heat 30ml olive oil in a large pot over medium heat. Add diced onion, carrot and celery. Cook 5 minutes, stirring occasionally, until softened.
- Step 4
Add minced garlic and smoked paprika. Cook 1–2 minutes, stirring, until fragrant.
- Step 5
Pour in vegetable stock and add bay leaf. Bring to a boil, then reduce heat to medium-low.
- Step 6
Add chickpeas and kale. Simmer 12–15 minutes until kale is tender and flavours have melded.
- Step 7
Meanwhile, heat remaining 20ml olive oil in a small pan over low heat. Add sliced garlic and cook gently 2–3 minutes until golden and fragrant (do not burn). Remove from heat.
- Step 8
Season stew with salt, pepper and a squeeze of lemon juice.
- Step 9
Ladle into bowls and drizzle each serving with the garlic oil. Serve hot.
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