Chickpea Tahini Stew with Kale
Ingredients
- 1 can chickpeas
- 1 15 oz can crushed tomatoes
- 4 cloves garlic
- 1 small onion
- 1 heaping tablespoon tahini
- Juice of half a lemon
- Lemon zest (optional)
- 2 teaspoons dried basil
- 2 teaspoons oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons sugar
- Salt and pepper to taste
- 1 bunch kale
Optional
- 2 tablespoons nutritional yeast
Preparation
In a pan, add onion and sauté with a pinch of salt until onions soften
Add garlic, and sauté until fragrant
Add tomatoes, spices and sauté for 2 minutes
Add tahini and chickpeas and stir to fully combine
Add sugar, stir and cover
Reduce to a low heat and allow to simmer and cook for 10 minutes
Add in kale, stir and recover for an additional 5 minutes
Add in lemon juice and lemon zest
Add salt and pepper to taste and stir well before serving
Serve with chickpea pasta for an extra satisfying protein boost
