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Hungry Mutineer: Kale & Chickpea Stew with Smoked Paprika


Kale Chickpea Stew

Sharon Campbell, Co-Owner of Tieton Cider Works and Olaiya Land, co-founder of The Pantry cooking school at Delancey teamed up to create recipes that pair with various Tieton Cider Works products. This Kale & Chickpea Stew with Smoked Paprika was created to compliment the Apricot Cider and it sounds like a delicious combination to me.

Give it a try and let us know what you think of the combination in the comments.

Kale & Chickpea Stew with Smoked Paprika
(Serves 4)

Pairs with Tieton’s Apricot Cider

From Sharon: The smoked paprika takes these simple ingredients and turns them into a balanced supper that you will return to again and again. There is the option of adding sausage for a heartier version. And I must confess the first time I made this, I turned it into breakfast. I started with a can of fire roasted tomatoes, added the stew (about 1 ½ cups) and waited until it was simmering and dropped in four eggs. It made a delicious brunch with crusty toast for dipping!

3 TBS. olive oil, divided
1 small onion, diced
1 large garlic clove, minced
Generous pinch red pepper flakes
2 tsp. sweet or hot smoked paprika (or to taste), divided
2 tsp. ground cumin
8 c. (packed) kale, center ribs and stems removed, leaves coarsely chopped (from about 1 ½ pounds kale)
4 c. vegetable stock
1 ½ c. cooked chickpeas, drained
Sherry vinegar, to taste
Sugar, to taste
Salt and pepper, to taste

Heat 2 tablespoons of the oil in a large, heavy-bottomed stock pot or Dutch oven over medium heat. Add onion and reduce heat to medium low and sauté until soft and golden brown, 15-20 minutes. Stir in garlic and red pepper flakes; cook for 1 minute. Add paprika and cumin; cook until fragrant, 15 – 30 seconds more. Add kale, stock and chickpeas. Cover and cook until kale is soft and chickpeas are heated through.

Remove lid, turn heat to medium-high and cook until the stew thickens somewhat.

Season to taste with salt and pepper, a splash of sherry vinegar, sugar and more smoked paprika, if desired. Transfer to individual bowls; drizzle with remaining 1 tablespoon oil and serve.

For a heartier, non-vegetarian version of this recipe, add cooked Andouille, kielbasa or other spicy sausage along with the chickpeas.


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