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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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 person
Course: main course
Ingredients Method

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

Method
 

  1. Peel the pumpkin, remove the seeds and cut into small pieces.
  2. Peel the potatoes and cut them into small pieces.
  3. Remove the kale leaves from the stem, wash and coarsely chop.
  4. Wash the leek, peel the onion and cut everything into small cubes.
  5. Peel the celery and carrots and also cut into small cubes.
  6. In a large pot, put the vegetables with the spices.
  7. Add as much water until everything is covered.
  8. 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.