Stewed Chickpeas with Kale

A week after Sandy, the city trudges onward, slowly but surely. While the images and stories of devastation are countless, so too are the tales of generosity and kindness and resilience. And as the city (and Brooklyn and New Jersey and Long Island and Staten Island) rebuilds, we could all use a little extra comfort.

It’s November now, and with 40-degree daytime temps and a Nor’easter headed our way, it’s officially stew time. This one, thrown together with a bit of almost-dead kale and canned chickpeas, offered a lighter punch than some of winter’s heavier fare — perfect for when I made it three weeks ago (less perfect to share with you now … my B.) It reminded me of this soup from a year ago, a pared-down version of it, if you will. But it’s still plenty warming and filling and hearty, a salve against the cold, harsh weather that has quickly come upon us.

Note: These pictures were taken with my new lens, a birthday gift from the ‘rents! It’s quite different from my regular lens, but it allows for better closeups, so get ready to get up close and personal with everything I make …

Stewed Chickpeas with Kale
Inspired by Cooking My Way Through My CSA

– 1/2 large onion, finely chopped

– 1 tablespoons olive oil

– 2 cloves of garlic

– 1/2 cup cilantro leaves

– 1/2 tablespoon cumin

– 1/2 teaspoon kosher salt + more to taste

– 2 teaspoons ketchup

– 1 bunch kale, leaves torn, rinsed and dried

– 1 15-ounce can chickpeas, rinsed and drained

– 1 cup chicken or vegetable stock

– 1/2 teaspoon coriander

– 1 teaspoon cayenne

– pepper, to taste

1) Heat the olive oil in a 12-inch skillet (I used a wok since that’s the largest skillet-like thing we have). Add the onions and saute on medium-low heat, stirring occasionally, until the onions are soft, have browned slightly and are translucent.

2) While the onions are cooking, mash the garlic cloves, cilantro, cumin and salt together to form a paste, chopping and smashing everything until it mixes together. When the onions are ready, add the paste and ketchup to the onions and stir until everything is well incorporated.

3) Add the kale and cook for 5-7 minutes, until the kale begins to wilt. Add the chickpeas, stock, coriander, cayenne and pepper. Simmer for 12-15 minutes, then adjust seasonings and serve with crusty bread or over rice. (Or you can do what I did: stick a fried egg on top and call it dinner.)