Healthy Vegan - Smoky Black Kale, Chickpeas and Mushroom Stew
Its been a busy month for me with work mostly. I have to admit I haven't had much energy or enthusiasm for cooking when I got home. In fact, twice last week we have had Chilli and Potato Pierogi, not homemade but from a packet. I have made pierogi in the past and would love to have a go at making them again.
Today though, I got home and had a little energy to cook. I made a relatively quick Smoky Black Kale and Mushroom Stew. Many of the ingredients in this were left over from the Black Kale and Chickpeas Pot Pie I made over the weekend.
I think this Smoky Black Kale and Mushroom Stew is one of those dishes best enjoyed a day or two later, as it was just okay.
Smoky Black Kale and Mushroom Stew
Serves 2 - 3
Ingredients
2 tablespoons olive oil
200grams mushrooms, sliced
2 clove garlic, crushed
Sprig of fresh thyme
1/4 teaspoon chipotle flakes
1 x 400grams tinned tomatoes, crushed
100grams black kale, removed from stalk and shredded
1 x 200grams cooked chickpeas
Salt and pepper to taste
Method
In a large pan, heat the oil and then stir in the onion and saute until soft, then stir in the garlic, followed by the thyme and chipotle flakes, cook for a few minutes before stirring in the chopped crushed tomatoes.
Cook for a few minutes before stirring in the shredded kale.
Reduce heat and cook for 15 minutes until the black kale begins to soften, then stir in the mushrooms and cook for a few minutes for the mushrooms to release their juices.
Stir in the chickpeas.
If the stew is too thick for you, add a little stock or water.
Taste and adjust seasoning with salt and pepper if necessary.
Serve with spelt, rice or barley.
Today though, I got home and had a little energy to cook. I made a relatively quick Smoky Black Kale and Mushroom Stew. Many of the ingredients in this were left over from the Black Kale and Chickpeas Pot Pie I made over the weekend.
Serves 2 - 3
Ingredients
2 tablespoons olive oil
200grams mushrooms, sliced
2 clove garlic, crushed
Sprig of fresh thyme
1/4 teaspoon chipotle flakes
1 x 400grams tinned tomatoes, crushed
100grams black kale, removed from stalk and shredded
1 x 200grams cooked chickpeas
Salt and pepper to taste
Method
In a large pan, heat the oil and then stir in the onion and saute until soft, then stir in the garlic, followed by the thyme and chipotle flakes, cook for a few minutes before stirring in the chopped crushed tomatoes.
Cook for a few minutes before stirring in the shredded kale.
Reduce heat and cook for 15 minutes until the black kale begins to soften, then stir in the mushrooms and cook for a few minutes for the mushrooms to release their juices.
Stir in the chickpeas.
If the stew is too thick for you, add a little stock or water.
Taste and adjust seasoning with salt and pepper if necessary.
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