The stewed Tuscan kale with chickpeas is a simple and tasty dish. This particular type of kale, dark green in color, is seasonal, characterized by long, curly, and blistered leaves. It is widely used in Tuscan cuisine, especially in first courses. In this case, it is also an excellent complete vegan main course.
In my recipe, I decided to stew it, first boiling, then sautéing it in a pan with tomato and chickpeas.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop, Boiling
- Cuisine: Vegan
- Seasonality: Fall, Winter
Ingredients
- 14 oz Tuscan kale (raw, cleaned)
- 7 oz canned chickpeas (drained weight)
- 1 1/4 cups tomato puree
- 1 yellow onion
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Knife
- Cutting board
- Pot
- Pan
- Colander
- Wooden spoon
Preparation
To prepare the stewed Tuscan kale with chickpeas…
First, heat the water in a pot to boil the Tuscan kale while you clean it. Discard any damaged and yellowed leaves, then use a knife to cut and remove the central rib, the thickest and toughest part, about halfway down each leaf.
Cut the leaves into smaller pieces, wash them well under cold running water, and when the water boils, immerse them in the pot and cook the kale for 15 minutes.
While it cooks, peel and chop the onion, then sauté it in a pan with extra virgin olive oil. Drain and rinse the canned chickpeas from the preserving liquid.
When the kale is cooked, drain it well and add it to the pan with the onion. Add the tomato puree, chickpeas, salt, and pepper.
Sauté the Tuscan kale in the pan for about 10 minutes until it is well mixed with the sauce. If it is too dry, add a little water. Enjoy the stewed Tuscan kale with chickpeas hot.
