Sunday, February 28, 2016

Kale-chickpea stew

Eastside Road, February 26, 2016—


1 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
 Sweat the above half a minute or so.
 Add a pound or so of coarsely chopped kale; cook another minute.
 Add a cup of chicken broth, 2 tsp ground coriander, a teaspoonful ground cumin, half a teaspoonful of garam masala, a quarter teaspootful salt, and some red pepper; cover; cook ten minutes or so, until kale is tender.
 Stir in a 15-ounce can of chickpeas and cook until heated through.
This was dinner one evening recently; lunch a day or two later — as good for maturing as it was when fresh.


RESTAURANTS VISITED, with information and rating:
2016   2015

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