(we've been doing a lot of this)...
Anyway, it was a blustery day in the valley and soup sounded really lovely. One of my CIA instructors said he always judges a restaurant by the caliber of their soup because it shows how talented the kitchen is with all of its leftovers. With visitors coming into town this week and weekend, I wanted to get rid of some of the produce we had lying around the house and this spicy kale and tomato stew was born.
We have this amazing red zhug spice that we purchased in bulk from Whole Spice. In order to re-create the dry spice mix, it's a combination of chile tianjin, garlic, coriander, cumin, salt, cardamon, clove and cilantro. However, traditionally it's made as a paste with a mortar and pestle -- a combination of peppers, garlic, and herbs. One recipe for the paste can be found here via The Atlantic. I highly recommend trying out the recipe for the sauce and purchasing the dried spice mix from Whole Spice because it is seriously an amazing way to perk up soups and dips -- just like this kale and tomato stew --
Red Zhug Spiced Kale and Tomato Stew with Carrots, Red Potatoes and Chickpeas
(Serves 4-6)
(Serves 4-6)
For the Stew
1 quart vegetable stock
1 12-ounce can chickpeas
1 22-ounce can peeled, whole tomatoes
1 bunch red kale, chopped
1 each yellow onion, diced
3 each garlic cloves, minced
1 each carrots, peeled and cut into 1/2 inch half moons
1 each red potatoes, cut into 1/2 inch pieces
1 tablespoon red zhug spice mix
2 tablespoons red wine vinegar
1 squeeze lemon juice
1 teaspoon red pepper flakes
salt + pepper to taste
**(soup will take a decent amount of salt to achieve the correct seasoning)
1 quart vegetable stock
1 12-ounce can chickpeas
1 22-ounce can peeled, whole tomatoes
1 bunch red kale, chopped
1 each yellow onion, diced
3 each garlic cloves, minced
1 each carrots, peeled and cut into 1/2 inch half moons
1 each red potatoes, cut into 1/2 inch pieces
1 tablespoon red zhug spice mix
2 tablespoons red wine vinegar
1 squeeze lemon juice
1 teaspoon red pepper flakes
salt + pepper to taste
**(soup will take a decent amount of salt to achieve the correct seasoning)
Method:
For the Stew:
Heat a tablespoon or so of olive oil in a large heavy bottomed pot over medium heat. Cook onions until browning and then add the garlic. Deglaze the pot with some of the vegetable stock, scraping all of the browned bits off the bottom of the pot. Add the rest of the stock and crush the whole tomatoes with your hands and add the tomatoes and their juices to the pot. Add the zhug, red pepper flakes, red wine vinegar, lemon juice and kale. Let simmer for 15-20 minutes. Add the potatoes, carrots and chickpeas and then let simmer for an additional 10-15 minutes until carrots and potatoes are cooked through but not too hard and not too soft. Season to taste with salt and pepper and serve over the grain of your choice (cous cous, brown rice or quinoa are all good options) or with a grilled cheese sandwich made with sharp cheddar and good bread (also delicious).
Heat a tablespoon or so of olive oil in a large heavy bottomed pot over medium heat. Cook onions until browning and then add the garlic. Deglaze the pot with some of the vegetable stock, scraping all of the browned bits off the bottom of the pot. Add the rest of the stock and crush the whole tomatoes with your hands and add the tomatoes and their juices to the pot. Add the zhug, red pepper flakes, red wine vinegar, lemon juice and kale. Let simmer for 15-20 minutes. Add the potatoes, carrots and chickpeas and then let simmer for an additional 10-15 minutes until carrots and potatoes are cooked through but not too hard and not too soft. Season to taste with salt and pepper and serve over the grain of your choice (cous cous, brown rice or quinoa are all good options) or with a grilled cheese sandwich made with sharp cheddar and good bread (also delicious).
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