---------- Recipe via Meal-Master (tm) v8.04

     Title: Spicy Kale And Chick-Pea Stew
Categories: Stews
     Yield: 1 servings


   1 1/2 c  chickpeas  -- dried
      10 c  water
       2 lg onions  -- chopped coarse
       3 lg garlic cloves  -- minced
     1/4 c  olive oil
       2    green bell peppers  --
 :          chopped coarse
   1 1/2 lb kale  -- stems removed,
 :          leave
       2 cn plum tomatoes  -- chopped,
 :          undrained
       6 oz tomato paste
   2 1/2 TB chile powder
       1 ts dried thyme
       1 ts dried oregano
       1 ts dried hot red pepper flakes
       1 ts ground cumin
       1 ts sugar
       1    bay leaf
 :          steamed couscous or rice as
 :          an accompanime

 Chickpeas should be soaked overnight in enough water
 to cover them by 4 inches, drained, and rinsed. In a
 large saucepan simmer the chickpeas in the water,
 covered partially, for 1 1/2 hours, or until they are
 tender. In a heavy kettle cook the onions and the
 garlic in the oil over moderate heat, stirring
 occasionally, until the vegetables are golden, add the
 bell peppers, and cook the mixture, stirring, for 10
 minutes. Add the chick-peas with the cooking liquid,
 the kale, the tomatoes with the juice, the tomato
 paste, the chili powder, the thyme, the oregano, the
 red pepper flakes, the cumin, the sugar, and the bay
 leaf, bring the liquid to a boil, and simmer the stew,
 stirring occasionally, for 1 hour.  Discard the bay
 leaf, season the stew with salt, and serve the stew on
 the couscous or rice.  Makes about 14 cups, serving 8
 to 10.

 Recipe By     : [email protected] (Shel Talmy)

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