I often get inspired to create dishes while perusing the aisles of the grocery store, particularly Whole Foods and Trader Joe’s. I shop at other grocery stores but I really love the layout of the Whole Foods produce section. I fill my basket with the things that I need, then I take my time and look at fruits and vegetables that are new in season and consider how to incorporate them in my food. At Trader Joe’s I enjoy looking at the wide variety of pre-packaged and frozen goods for ideas. They have such unique freshly packaged food, dry and canned goods, and an array of international cuisine.
My gym is around the corner from Trader Joe’s so I went there after working out last week to grab a few things. While in the frozen aisle I looked at their Indian meals as I often do and saw a frozen meal of chickpea and kale stew. I have combined these two main ingredients in soup before, but I loved the new thought of this married with an Indian flare as a stew. Therefore, I gave life to the idea with this recipe.
I really love the way this evolved with the blend of spices I chose, and the sweetness of the Roma tomatoes adds a great balance. Very fragrant and visually enticing. It also works well as a main dish or a side dish. I served it over brown rice made with light coconut milk and a side of mixed vegetables.
Here’s the recipe – go at it! Get your fiber, protein, Vitamins A, C and K!
Feed the wellness in you.
- 10 oz Kale, chopped and washed thoroughly
- 2 cans Chickpeas
- 1/4 cup Celery, minced
- 5 Mini sweet peppers (variety)
- 3 tsp Garlic
- 1 tsp Ginger
- 3/4 cup Red Onion, Chopped
- 6 oz Tomato paste
- 4 Roma tomatoes, chopped
- 1 tsp Smoked Paprika
- 1 tsp Paprika
- 1 tablespoon Curry Powder
- 2 tablespoons Olive Oil
- 3 cups Vegetable Stock
- Sea Salt
- Fresh Thyme
- Fresh Cilantro (optional)
- Cook the kale in 3 cups of vegetable stock and a teaspoon of sea salt for one hour on a medium heat.
- Saute the celery, sweet peppers, garlic, ginger and red onion in two tablespoons of olive oil. Cook on a low heat for 20 minutes. Add the chickpeas and mix together.
- Add the kale along with the vegetable stock to the chickpeas.
- Add tomato paste, paprika, curry powder, 3 sprigs of thyme and a teaspoon of sea salt.
- Cook on low heat for 45 minutes.
- Stir periodically and watch your temperature as the chickpeas cook the sauce may thicken and stick.
- In the last 10 minutes add your chopped tomatoes.
- Turn off after 10 minutes and let it rest.
- Serve over brown rice and sprinkle cilantro on top.