Gluten Free Vegan Living

With some of the cool days and nights this spring, I still love a nice soup or stew.  The following Garbanzo Bean and Kale Stew, featured in the The Washington Post, seems to perfect fit for me.  Kale does wonders for a nice soup or stew and I love garbanzo beans (or chickpeas, if you prefer).

Personally, I would pre-soak dry beans the night before — but then, I have a large collections of dried peas, beans and lentils in my pantry.

 Kale and Chickpea Stew

• 1 bunch (about 12 ounces) kale
• 2 or 3 Roma tomatoes
• 1 medium yellow onion
• 4 to 6 cloves garlic
• 1 cup water, plus more as needed
• 2 tablespoons olive oil
• 1/8 teaspoon saffron threads
• 2 teaspoons sweet paprika, or more to taste
• 1/4 teaspoon ground coriander, or more to taste
• 1/4 teaspoon cumin seed (may substitute ground cumin)
• Pinch ground cloves
• Two 15-ounce cans no-salt-added chickpeas, with their liquid
• 1/2 teaspoon salt, or more to taste
• 1 lemon
• Leaves from about 6 stems cilantro

READ FULL RECIPE

I bet this stew would taste really good with some homemade Gluten Free Bread!

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