Kale stew
Kale with pumpkin and chickpeas. Wholesome and filling. The pumpkin gives the stew a certain sweetness. This wonderfully complements the somewhat bitter taste of the kale. The chickpeas fit perfectly into the kale stew, rounding out a complete and tasty meal.
Ingredients
- 600 g fresh kale
- 600 g potatoes
- 1 large onion
- 1 garlic clove
- 4 tsp tomato paste
- 4 tsp mustard
- 1 hokkaido pumpkin
- 400 g cooked chickpeas
- 1 half leek
- 100 g carrots
- 50 g celery
- 2 tsp paprika powder noble sweet
- 1 tsp curry powder
- salt and pepper as needed
- water as needed
- 1 tbsp potato flour for binding
Instructions
- Peel the pumpkin, remove the seeds and cut into small pieces.
- Peel the potatoes and cut them into small pieces.
- Remove the kale leaves from the stem, wash and coarsely chop.
- Wash the leek, peel the onion and cut everything into small cubes.
- Peel the celery and carrots and also cut into small cubes.
- In a large pot, put the vegetables with the spices.
- Add as much water until everything is covered.
- Cook the stew for 30 minutes. At the end, bind the green coal stew with potato flour. To do this, mix the potato flour beforehand in a cup with a little cold water and then stir it in quickly.