Spiced Chickpea & Kale Stem Stew

Ingredients

• 1 1/2 cup chickpeas, soaked overnight
• 1 bay leaf
• 12 large tomatoes, chopped or a large can of whole tomatoes (28 ounces)
• 1 1/4 cups kale stems
• 1 large onion, diced
• 4 cloves garlic
• 2 teaspoons garam masala
• 1 1/2 teaspoons cumin
• 1/2 teaspoon paprika
• Sea salt, to taste
• 1 tablespoon coconut oil

Directions

1. Place the chickpeas, bay leaf and a generous pinch of salt in a small saucepan. Cover and bring to a boil. Reduce to a simmer and allow the chickpeas to cook until done, around 45 minutes.

2. While the chickpeas are cooking, heat up a tablespoon of coconut oil in a medium pot. Sauté the garlic and onion with the spices until soft and translucent. Add the kale stems, tomatoes and chickpeas. Cover with a lid and simmer on medium-low heat for 35-45 minutes.

3. Season with sea salt and pepper and serve with bread, quinoa or rice.