Meatless Monday Recipe – Chick Pea and Kale Stew

17 Dec

If I haven’t already mentioned this, I LOVE eating soup in the winter.  Nothing like some yummy delicious soup to warm up your body on a cold winter day.  And the best thing about soup is that you can make large batches and then freeze the rest.  Freeze them in smaller serving sizes this way on a night when you’ve been working late or in a rush or just don’t feel like cooking, you take out a frozen serving, warm it up on the stove and voila!!!  I plan on making some this weekend 🙂

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 head cauliflower, diced
  • Sea salt and fresh pepper
  • 1 15 oz can diced tomatoes, juice reserved
  • 1 15 oz can chick peas
  • 1 bunch kale, stems removed and leaves torn into bite size pieces
  • 4-6 cups organic chicken broth

Chick pea and Kale Stew

Instructions

Heat oil in large pot, add onion, garlic, carrots, celery and cauliflower. Cook vegetables until tender, about 8 minutes.

Increase heat and add tomatoes and their juice. Cook, stirring until mixture begins to carmalize, about 3 minutes. Add salt and pepper.

Add chicken broth and 6-8 cups water and bring to boil. Add beans, let stew remain at rolling boil. Reduce heat and let simmer for 20 minutes.

Stir in kale and simmer for 10 minutes. Season with salt and pepper.

Yield: 6-8 servings
Preparation Time: 30 mins
Cooking Time: 40 mins

Source:  The Eat Clean Diet – The Kitchen Table

Until next time,

Have a fit and fabulous day!!

Lisa

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