Tomato, Chickpea & Kale Stew with Ginger and Honey

Shared by the Pantry Seattle

Yield: 3 quarts

Chickpea ingredients

2 cups dried chickpeas

2 tablespoons baking soda

2 bay leaves

6 garlic cloves, peeled & crushed

2 ounces fresh ginger, peeled

Instructions

Soak chickpeas overnight, with plenty of water to cover, and the baking soda. Drain, rinse, then cook with the bay, garlic, and ginger at a bare simmer for 45-50 minutes until tender and buttery. Salt at the end.

Tomato sauce Ingredients

6 tablespoons olive oil

6 cloves garlic, minced

2-3 teaspoons red pepper flakes

56 ounces canned whole tomatoes

Kosher salt and pepper, to taste

4 teaspoons ground turmeric

2 ounces fresh ginger, minced

1/4 cup honey

1 bunch kale, chopped

Instructions

Over medium heat, saute the garlic and chili in the olive oil for a few minutes until they soften and become fragrant. Add all the ingredients except for the kale and simmer for five minutes. Remove from heat and use an immersion blender to blend to as smooth as you like. Add the kale and chickpeas and return to the heat. Simmer until the flavors marry. Adjust seasoning as needed.

Serve with crumbled feta, or a soft-cooked egg.