Tuscan Chickpea & Kale Stew

• Olive oil(2 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Smoked paprika(1 tsp)
• Dried Oregano(2 tsp)
• Chili flakes(½ tsp)
• Canned tomatoes(800 g)
• Canned Chickpeas(800 g)
• Vegetable Broth(500 ml)
• Bay leaf(2)
• Kale(200 g)
• Lemon(1)
• Fresh basil(15 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)
• Bread(4 slices)

Method

1. 1

   Dice the {Onion}, {Carrot}, and {Celery}, finely chop the {Garlic}, strip the leaves from the {Kale}, and cut the {Lemon} into wedges.

   ~10 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Celery} with the {Salt} and cook until softened and glossy. Stir in the {Garlic}, {Tomato paste}, {Smoked paprika}, {Dried Oregano}, and {Chili flakes} for the last minute.

   ~10 min

3. 3

   Add the {Canned tomatoes}, {Canned Chickpeas}, {Vegetable Stock}, and {Bay Leaves}. Bring to a gentle boil, then lower the heat and simmer until the stew thickens and the chickpeas start to soften into the sauce.

   ~15 min

4. 4

   Stir in the {Kale} and {Black pepper}. Simmer until the kale is tender and the stew is thick and spoonable. Remove the bay leaves, then squeeze in a wedge or two from the {Lemon}.

   ~5 min

5. 5

   Ladle the stew into bowls and top with torn {Fresh basil} if using. Serve with the {Bread} on the side for dipping.

   ~0 min