Kale & chickpea stew with cumin, smoked paprika and lime

7 steps · 45 min total

1. 01

   Warm Olive Oil

   Warm a few tablespoons of olive oil in a large frying pan over medium heat.
2. 02

   Sauté Aromatics

   Add the shallots, garlic, red pepper flakes, and basil to the warm oil. Cook, stirring occasionally, until the shallots and garlic begin to turn light golden brown, about 3-5 minutes. You'll notice a fragrant aroma as they soften.
3. 03

   Brown Sweet Potatoes

   Toss in the sweet potatoes and continue to cook, stirring, until they start to get some color and soften slightly, about 5-7 minutes.
4. 04

   Deglaze with Beer

   Pour in the beer. Bring it to a simmer and cook until the liquid reduces and becomes thick and syrupy, coating the sweet potatoes. This usually takes about 5 minutes.
5. 05

   Simmer the Stew

   Stir in the chickpeas, paprika, cumin, raisins, and about 2 cups of water. Bring the stew to a boil, then reduce the heat to a gentle simmer.

   Let it cook, uncovered, until the sweet potato pieces are tender when pierced with a fork. This could take anywhere from 15 to 25 minutes. Keep an eye on the liquid; if it gets too thick, add another cup or two of water to reach your desired consistency.

6. 06

   Add Kale

   Roughly chop the kale into small pieces, discarding any tough stems. Stir it into the simmering stew and cook for just a few minutes, until the kale has wilted and everything is heated through.
7. 07

   Finish and Season

   Remove the pan from the heat. Stir in the butter and the juice of one lime. Taste and adjust the seasoning with salt and pepper as needed before serving.