Slow Cooked Chickpeas and Kale

This dish is inspired by my travels through Israel. Everyday I would walk through markets stopping often to inhale the most amazing smells and seeing some incredible food cooking. One dish that resonated was slow cooked chickpeas. This is my version.

Enjoy!

Slow Cooked Chickpeas and Kale

(makes about 5 cups (1.25 L)

What you’ll need:

• 3 tbsp (45 mL) avocado or olive oil
• 3 cups (750 mL) roughly chopped leeks, rinsed and dried
• 3 tbsp (45 mL) ground cumin
• 3 tbsp (45 mL) ground coriander
• 2 tbsp (30 mL) chipotle or smoked paprika powder, optional
• 2 tbsp (30 mL) yellow curry powder
• 2 tbsp (30 mL) ground hyssop, see tips
• 1 tbsp (15 mL) sea salt
• 11/2 cups (375 mL) dried chickpeas, soaked (see tips)
• 10 cup (2.5 L) water or vegetable stock
• 3 cups (750 mL) roughly chopped kale
• 2 tbsp (30 mL) coconut or apple cider vinegar
• 3 tbsp (45 mL) finely chopped green onion or chives

Instructions:

1. In a large saucepan, warm oil over medium heat.

2. Add leeks, cumin, coriander, chipotle, curry, hyssop and salt. Stirring often, cook until leeks are soft; about 5 minutes.

3. Add chickpeas and stir well to combine.

4. Add water or stock, turn heat to high and bring mixture to a boil.

5. Turn heat to low (liquid should just be bubbling) and simmer slowly until beans are soft and the liquid has almost fully reduced; about 4 hours.

6. Add kale and mix well to combine. Cook until kale is soft; about 5-10 minutes.

 

7. Add vinegar and mix well to combine.

8. Garnish with green onion and serve immediately.

Chef Jordan’s Tips:

• If you have only enjoyed beans out of a can you are really missing out. Beans have been a staple in my kitchen for some time and I love to control their texture. If you open a can of beans your choice of texture is soft or softer but if you soak beans from a dried state, you are in full control of how hard or soft you make them.
  Cooking beans is quite simple but does require some advanced preparation. The following instructions can be adjusted to suit the quantity of beans (or chickpeas) you wish to cook. A good rule of thumb; 1 cup (250 mL) of dried beans makes about 2 cups (500 mL) cooked.
  • LONG SOAK – Combine 1 cup (250 mL) dried beans with 3 cups (750 mL) water and set aside for at least 6 hours or overnight. Drain and rinse well with water. Beans are now ready to cook.
  • QUICK SOAK – In a pot combine beans and water and bring to a boil for about 3 minutes. Remove from heat and cool for 1 hour. Drain and rinse thoroughly. Beans are now ready to cook.
• Ground hyssop can be found in most Middle Eastern or specialty food shops. Dried and ground thyme can substitute well for hyssop in this recipe.