Easy Garbanzo Bean Kale And Macaroni Stew
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
Ingredients
Onion, pepper and Garlic:
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- ½ red, yellow or orange pepper, finely chopped
- ½ jalapeño chile pepper finely chopped (seeded for less heat)
- 3 garlic cloves, minced
Lemon Zest and Spices:
- 1 teaspoon lemon zest
- 1½ teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon zaatar seasoning
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ to ½ teaspoon red-pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Tomatoes and Chickpeas:
- One 14.5-ounce can diced tomatoes with juice
- One 14.5-ounce can chickpeas, with liquid
Macaroni:
- 2 cups water
- 1 cup dried macaroni pasta
Kale and Cilantro:
- 1 bunch kale, ribs removed and leaves roughly chopped (about 4 to 6 cups of chopped kale)
- 1 cup cilantro, loosely chopped
Balsamic Vinegar and Lemon Juice:
- 1 teaspoon balsamic vinegar
- 1 teaspoon fresh lemon juice
Toppings:
- Olive oil for drizzling
- Crumbled feta cheese
Ingredients
(serves 4)
Section
Instructions
-
Heat the oil in a Dutch oven over medium.
- Add the onion, red pepper and jalapeño pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
- Add the garlic and cook 1 minute more.
- Stir in lemon zest and the spices.
- Add the tomatoes and garbanzo beans. NOTE: Do not drain either!
- Add the water and bring to a boil.
- Add the macaroni and simmer for 6 minutes.
- Adjust salt.
- Add the kale and cilantro and cook on medium-low heat until the kale is wilted; about 5 minutes.
- Stir in the balsamic vinegar and fresh lemon juice.
- Serve in bowls.
- Drizzle with olive oil and sprinkle with feta cheese.
Comments
Serves 4.One bunch of kale may seem like a lot but it will cook down significantly and end up being just the right amount.