Ingredients
Serves 6
Prep time: 15 minutes
Cook time: 60 minutes
1 red onion, chopped
4-6 garlic cloves, smashed
1/2 teaspoon of cracked black pepper
1/4 teaspoon of red chili flakes
1/4 cup of olive oil
1 red bell pepper, chopped
3 ribs celery, chopped
2-3 carrots, sliced
1 bunch lacinato kale (aka Tuscan kale or dinosaur kale), rinsed, chopped and with ribs removed
2 tablespoon of tomato paste
Kosher salt to taste
1 bunch of flat leaf parsley leaves
2 sprigs of fresh lemon thyme
2 sprigs of fresh rosemary
1 bay leaf
1 15 oz. of canned tomatoes in juice
1 quart of chicken or vegetable stock
2 15 oz. of canned chickpeas or garbanzo beans, drained
2 cups of water (if needed)
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/TuscanVeggie_1601506780137_hpMain_4x3t_384.jpg\")
Danielle Kartes
PHOTO: Chef Danielle Kartes' Tusacan vegetable & chickpea stew
Directions
In a large soup pot over medium heat, sauté the onions, garlic, black pepper and red chili flakes in olive oil.
After 2-3 minutes, add the bell pepper, celery, carrots, kale and tomato paste.
Season liberally with kosher salt and sauté for 3-4 minutes.
Add the fresh herbs, canned tomatoes, stock, chickpeas and water (if necessary).
Simmer over low heat 45 minutes to one hour. This stew tastes better the longer it cooks, so feel free to put it all into a slow cooker for the day or simmer on the stove for a few hours.
Serve with a lemon wedge and a swirl of olive oil.
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