Chickpea Tahini Stew
Ingredients
- 1 can chickpeas
- 1 15 oz can of crushed tomatoes
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 heaping tbsp of tahini
- juice of half a lemon
- zest of lemon (optional)
- 2 tsp dry basil
- 2 tsp oregano
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp sugar
- salt and pepper to taste
- 1 bunch kale, stems removed and roughly chopped
- optional: 2 tbsp nutritional yeast (i didn’t have any so i went without)
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 nutritional yeast of using) 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
