10 Nov 2012

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Chickpea and Kale Stew


A hearty vegetarian fall meal that is great for a family dinner or to accompany your poultry and fish.  I chose Moroccan spices for this recipe but I have changed up the seasonings to make the dish Italian and Indian flavored with equal success.  Pick your favorite.

Yummy and Good For You


1 cup water

1 bunch kale

2 tablespoons olive oil

1 cup chopped onions

2 tablespoons chopped garlic

1 cup chopped plum tomatoes

1/8 teaspoon saffron threads

2 teaspoons sweet paprika

1/4 teaspoon ground coriander

1/4 teaspoon cumin

Pinch ground cloves

2 15-ounce cans chickpeas

1/2 teaspoon salt

2 tablespoon lemon juice

3 tablespoons chopped cilantro

Equipment Needed: Large deep skillet colander


  • Bring water to boil in skillet and add kale. Toss over high heat until wilted.
  • Drain and chop kale. Set aside.
  • In cleaned skillet, add olive oil and heat on medium heat. Add onions, garlic, and tomatoes and cook for 5 minutes on moderately high heat.
  • Add saffron, paprika, coriander, cumin, and cloves to pan, and cook 2 minutes.
  • Add chickpeas and their liquid to the skillet and bring to boil.
  • Add kale and salt. Continue cooking over medium heat for 10 minutes.
  • Add lemon juice and cilantro. Cook until blended.

Serves 4 as main dish, 8 as a side


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