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Kale & chickpea stew with cumin, smoked paprika and lime

 
One serving costs about $0.69

$0.69 per serving

15 people like this recipe

15 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian soup
spoonacular Score:57%

Spoonacular Score: 57%

 

If you have roughly roughly 45 minutes to spend in the kitchen, Kale & chickpea stew with cumin, smoked paprikan and lime might be an amazing gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains about 4g of protein, 5g of fat, and a total of 162 calories. For 69 cents per serving, you get a soup that serves 6. 15 people were glad they tried this recipe. It is brought to you by Foodista. Autumn will be even more special with this recipe. A mixture of 2 a bunch of kale, beer, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a solid spoonacular score of 57%. Similar recipes include Mexican Black Bean Salad with Cumin, Lime and Smoked Paprika dressing {vegan}, One-Pot Cumin & Smoked Paprika Chicken with Potatoes, and Moorish-Style Salad with Cumin and Smoked Paprika (Ensalada Morisca).

Stew on the menu? Try pairing with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. One wine you could try is Gnarly Head Cabernet Sauvignon. It has 4.8 out of 5 stars and a bottle costs about 12 dollars.

Gnarly Head Cabernet Sauvignon

Gold Medal Winner: 2014 Los Angeles International Wine CompetitionGnarly Head 2012 Cabernet Sauvignon is King - big, gallant and powerful. This dark, bold Cabernet has solid tannins and jammy fruit, with aromas of black cherry, blackberry, freshly-cracked black peppercorn, violet and charred notes. On the palate, flavors of dense black fruit compote and currant followed by a trio of clove, spice and earth, lead to a generous, lingering finish.Try pairing this Cabernet with grilled lamb skewers, strong cheeses or a spaghetti Bolognese.

» Get this wine on Wine.com

Ingredients

Servings:
1 large
1 large cooked salted kale
cooked salted kale
1 cup
1 cup canned chickpeas
canned chickpeas
2 medium
2 medium sweet potatoes
sweet potatoes
some
some olive oil
olive oil
1
1  diced shallot
diced shallot
1 large clove
1 large clove garlic
garlic
0 tsps
0 tsps basil
basil
0 tsps
0 tsps red pepper flakes
red pepper flakes
0.5 cups
0.5 cups beer
beer
0 Tbsps
0 Tbsps golden raisins
golden raisins
0 tsps
0 tsps smoked paprika
smoked paprika
0 tsps
0 tsps cumin
cumin
1 Tbsp
1 Tbsp butter
butter
1
1  lime (juice)
lime (juice)
some
some Salt & Pepper
Salt & Pepper
1 large cooked salted kale
1 large
cooked salted kale
1 cup canned chickpeas
1 cup
canned chickpeas
2 medium sweet potatoes
2 medium
sweet potatoes
some olive oil
some
olive oil
1  diced shallot
1
diced shallot
1 large clove garlic
1 large clove
garlic
0 tsps basil
0 tsps
basil
0 tsps red pepper flakes
0 tsps
red pepper flakes
0.5 cups beer
0.5 cups
beer
0 Tbsps golden raisins
0 Tbsps
golden raisins
0 tsps smoked paprika
0 tsps
smoked paprika
0 tsps cumin
0 tsps
cumin
1 Tbsp butter
1 Tbsp
butter
1  lime (juice)
1
lime (juice)
some Salt & Pepper
some
Salt & Pepper

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

Warm a few tablespoons of olive oil in a large frying pan over medium heat. Add the shallots, garlic, red pepper and basil and cook till the shallots and garlic start to brown. Add the sweet potatoes and cook till they start to brown and soften. Add the beer. Cook till its thick and syrupy. Add the chickpeas, paprika, cumin, raisins and about 2 cups of water. Bring to a boil and reduce heat and simmer till the sweet potato is nice and soft. You might need to add a cup or two more water as you go along, to keep it a consistency that you like. Chop the kale into small pieces and add to the stew. Cook until everything is mixed and hot through. Add the butter and lime juice and season with salt and pepper.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.68
Ingredient
1 large cooked salted kale
1 cup canned chickpeas
2 mediums sweet potatoes
some olive oil
1 diced shallot
1 large clove garlic
½ teaspoons red pepper flakes
½ cups beer
2 tablespoons golden raisins
1 teaspoon smoked paprika
1 teaspoon cumin
1 Tbsp butter
1 lime (juice)
Price
$0.25
$0.33
$1.51
$0.17
$0.14
$0.07
$0.05
$0.64
$0.20
$0.24
$0.13
$0.12
$0.25
$4.11

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you are cooking with beer, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. Beer has less alcohol than wine or liquor, but it is still good to know if you are watching your intake.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • If you're baking with raisins, you can add them to hot water for 10 minutes or so to plump them up, then drain. You can also use some of the flour the recipes calls for to coat the raisins before mixing them into the dough so they won't all end up at the bottom.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
162 Calories
3g Protein
5g Total Fat
26g Carbs
11% Health Score
Limit These
Calories
162
8%

Fat
5g
8%

  Saturated Fat
1g
10%

Carbohydrates
26g
9%

  Sugar
6g
7%

Cholesterol
5mg
2%

Sodium
175mg
8%

Alcohol
0.77g
4%

Get Enough Of These
Protein
3g
7%

Vitamin A
11921IU
238%

Vitamin K
70µg
67%

Manganese
0.54mg
27%

Vitamin C
15mg
19%

Vitamin B6
0.37mg
19%

Copper
0.33mg
17%

Fiber
4g
16%

Potassium
421mg
12%

Magnesium
37mg
9%

Phosphorus
82mg
8%

Iron
1mg
8%

Vitamin B5
0.74mg
7%

Vitamin B1
0.09mg
6%

Calcium
58mg
6%

Folate
21µg
5%

Vitamin E
0.78mg
5%

Vitamin B2
0.09mg
5%

Vitamin B3
0.8mg
4%

Zinc
0.55mg
4%

Selenium
1µg
2%

covered percent of daily need

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