Name: Chickpea, tomato and kale stew with herbed yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3 tablespoon olive oil; 1 onion, finely diced; 2 clove garlic, finely chopped; 3 sprigs fresh thyme; 1 bayleaf (fresh or dried); 1 teaspoon cumin seeds; 1 teaspoon ground coriander; 1/2 teaspoon fennel seeds; 1 teaspoon sweet paprika; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground turmeric; 1 teaspoon fine sea salt; 1/2 teaspoon raw sugar; 400 gram tin diced tomatoes; 2 tablespoon tomato paste; 2 cup cold water; 3 cup cooked chickpeas or 2 x 400g tins chickpeas, rinsed and drained; 1/2 bunch kale, stalks removed and leaves roughly chopped; 1-2 tsp red wine vinegar or lemon juice, to taste; Herbed yoghurt; 1 cup Greek yoghurt; 1/4 cup finely chopped coriander leaves; 1 tablespoon finely chopped mint leaves; 1/2 teaspoon fine sea salt; juice ½ lemon

Chickpea, tomato and kale stew with herbed yoghurt

Don’t let the long ingredients list put you off this simple, flavoursome chickpea stew recipe. It all comes together in a matter of minutes once you’ve got all the spices out of the pantry. Created by Emma Galloway for Taste magazine

Serves 6

Cook

30M

For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme

This recipe was first published in Taste magazine.

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Ingredients

3 tablespoon olive oil

1 onion, finely diced

2 clove garlic, finely chopped

3 sprigs fresh thyme

1 bayleaf (fresh or dried)

1 teaspoon cumin seeds

1 teaspoon ground coriander

1/2 teaspoon fennel seeds

1 teaspoon sweet paprika

1/2 teaspoon smoked paprika

1/2 teaspoon ground turmeric

1 teaspoon fine sea salt

1/2 teaspoon raw sugar

400 gram tin diced tomatoes

2 tablespoon tomato paste

2 cup cold water

3 cup cooked chickpeas or 2 x 400g tins chickpeas, rinsed and drained

1/2 bunch kale, stalks removed and leaves roughly chopped

1-2 tsp red wine vinegar or lemon juice, to taste

Herbed yoghurt

1 cup Greek yoghurt

1/4 cup finely chopped coriander leaves

1 tablespoon finely chopped mint leaves

1/2 teaspoon fine sea salt

juice ½ lemon

Method

1.To make herbed yoghurt, combine all ingredients in a bowl and stir well. Set aside.

2.Heat olive oil in a large saucepan. Add onion and cook for 5 minutes, stirring often, until translucent. Add garlic, thyme sprigs, bayleaf and cumin seeds, stir well and cook for 1 minute.

3.Add remaining spices, sea salt and sugar and cook for 30 seconds. Add diced tomatoes, tomato paste, water and chickpeas. Bring to the boil, reduce to a simmer, cover with a lid and cook for 10 minutes.

4.Add kale, cover and cook for another 5 minutes, stirring occasionally. Remove from heat, add red wine vinegar to taste. Remove bayleaf and thyme stalks. Serve in bowls, drizzled with a little herbed yoghurt.

Cavolo nero (black cabbage) would also be lovely in place of kale.

Note

Emma Galloway

Ingredients

Method

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