Recipe information
Yield
Makes about 14 cups, serving 8 to 10
Ingredients
1 1/2 cups dried chick-peas, soaked overnight in enough water to cover them by 4 inches, drained, and rinsed
10 cups water
2 large onions, chopped coarse
3 large garlic cloves, minced
1/4 cup olive oil
2 green bell peppers, chopped coarse
1 1/2 pounds kale, coarse stems discarded and the leaves washed well and chopped
two 28-ounce cans plum tomatoes including the juice, chopped
a 6-ounce can tomato paste
2 1/2 tablespoons chili powder
1 teaspoon dried thyme
1 teaspoon dried orégano
1 teaspoon dry hot red pepper flakes
1 teaspoon ground cumin
1 teaspoon sugar
1 bay leaf
steamed couscous or rice as an accompaniment
Preparation
In a large saucepan simmer the chick-peas in the water, covered partially, for 1 1/2 hours, or until they are tender. In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are golden, add the bell peppers, and cook the mixture, stirring, for 10 minutes. Add the chick-peas with the cooking liquid, the kale, the tomatoes with the juice, the tomato paste, the chili powder, the thyme, the orégano, the red pepper flakes, the cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer the stew, stirring ocassionally, for 1 hour. Discard the bay leaf, season the stew with salt, and serve the stew on the couscous or rice.
