Paprika Braised Chickpeas with Kale

I posted this recipe on my other blog Adventures of Lady Flutterby after I made it for Mother's Day this year. It's such a brilliant everything-free recipe that I feel it deserves a showing on this page too. The original post can be found here.

This recipe comes from the Gourmet Farmer Matthew Evans book Winter on the Farm. It's a particuarly great winter-warmer, perfect for sunday lunch with the people you love.

I love using my slow-bake casserole dish and filling the house with scrumptious smells. This recipe is vegan and gluten free, as well as free from refined sugars and nuts. It's super healthy and tastes delicious.

Paprika Braised Chickpeas with Kale
from Matthew Evans Winter on the Farm

500g dried chickpeas, soaked overnight, rinsed and drained

10 large kale leaves (or silverbeet if you can't find any)

1 tbsp olive oil

3 large onions, diced

2 bay leaves

1 small piece cinnamon stick

6 garlic cloves, roughly chopped (I reduced this as my grandmother isn't keen on garlic)

3 tsp sweet paprika (I used Spanish)

1 tsp ground cumin

400g tinned chopped tomatoes

1 tsp salt

2 tbsp extra virgin olive oil

Put the chickpeas in a large saucepan, cover with water and simmer for 1 hour, or until they are just starting to become tender, but not cooked through. Drain well, reserving the cooking liquid and set aside. Strip the soft green part from above the the ribs of the kale leaves and set aside.

Heat the olive oil in a large saucepan over medium heat. Add the onion, bay leaves and cinnamon and cook for 10-15 minutes, or until the onion starts to brown. Add the garlic and cook for 1 minute, then reduce the heat, add the paprika and cumin and cook for 30 seconds, stirring constantly and being careful not to scorch the spices. Add the tomato, kale and 500ml water and stir to combine.

Add the chickpeas and salt to the pan with just enough of the reserved cooking liquid to cover. Bring to boil, then reduce the heat to low, cover and simmer for 1 hour or until the chickpeas are buttery soft.

Alternatively, you can cook this dish in a 140 degree oven for 2 hours.

Just before serving, season with salt and freshly ground black pepper and stir in the extra virgin oilve oil. Serve warm with turkish bread.