Some of my favorite recipes come when I’m just trying to use up the ingredients I have lying around in my fridge and pantry. Gotta eat the food I have before I buy more, right?? This is also ridiculously easy to make.
Ingredients (serves 3):
- 6 stalks of kale, leaves torn from stems and washed
- 1 15 oz can of chickpeas, with liquid
- 2-3 tomatoes, seeds and core removed, roughly chopped
- 1 shallot, thinly sliced
- 4 cloves of garlic, minced
- 2 tsp paprika
- 2 tsp cumin
- 1/8 tsp coriander
- salt and pepper
- olive oil
1 box of Near East Toasted Pine Nut Couscous (or I guess you could make your own)
First, cook your couscous according to the recipe on the box. Prepare all your ingredients.
Heat a drizzle of olive oil in a large pot over medium heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook for about 1 minute.
Add the kale, stirring everything together. Cook for about 2 minutes then add a splash (like seriously, just a tiny amount) of water. Cook for an additional 3 minutes until water has evaporated and kale has softened. Add the chickpeas, liquid and all to the pot. Cook for an additional 2 minutes. Add the tomatoes, then season everything with salt, pepper, cumin, coriander, and paprika. Let cook for about 5-10 minutes, until the liquid has picked up the flavor from everything.
Remove from heat, scoop out some couscous into a bowl, and pour a ladle or 2 of the stew on top. Enjoy!
Hilary's Kitchen 