Lately, I’ve been making many vegetarian meals for their low calorie and health benefits. My main requirement is that the recipe pack flavor in each bite. I don’t eat anything that is deliciously tasty. If you eat flavorful food, you don’t overeat. Instead, savor the eat bite. Enjoy, be present, and you will become satisfied.
What I love about this recipe are the chickpeas! I use these darlings in so many recipes, soups, stews, salad; I find many uses. Also, the fire-roasted tomatoes add a delightful taste!
2 (14 ounce) cans no-salt-added fire-roasted diced tomatoes
3 cups low-sodium vegetable broth
1 cup coarsely chopped onion
¾ cup chopped carrot
4 cloves garlic, minced
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon crushed red pepper
¼ teaspoon ground pepper
1 teaspoon turmeric powder
2 (15 ounce) can no-salt-added chickpeas, rinsed, divided
1 bunch kale, stemmed and chopped (about 8 cups)
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
Fresh basil leaves, torn
Combine tomatoes, broth, onion, carrot, garlic, oregano, salt, crushed red pepper, black pepper and turmeric in a 4-quart slow cooker. Cover and cook on Low for 6 hours.
Measure 1/4 cup of the cooking liquid from the slow cooker into a small bowl. Add one can of 2 chickpeas; mash with a fork until smooth.
Add the mashed chickpeas, kale, lemon juice and remaining whole chickpeas to the mixture in the slow cooker. Stir to combine. Cover and cook on Low until the kale is tender, about 30 minutes.
Ladle the stew evenly into 6 bowls; drizzle with oil. Garnish with basil.