Chickpeas, Mushrooms, and Kale in Spicy Tomato Sauce

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spicy chickpea mushroom stewYou can tell you’re reached “a certain age” (which has nothing to do with numbers) when you go to parties and all anyone talks about is food and cooking. To be fair, this party in question was a cookie exchange hosted by someone I went to grad school and did my dietetic internship with, and the guest list included some of my other friends from school, so of course RDs are gonna talk food together.

Anyway, after hearing my friend Natalie’s plans for a spicy stew she was making for dinner that night, I went home and whipped up something similar using what I had lying around. It’s kind of similar to my favorite post-Christmas detox dish, but soupier and spicier—perfect for a cold January night!

Ingredients: 

  • 1 tbsp olive oil
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1 bunch kale and/or spinach
  • 8 oz mushrooms, sliced
  • 1 15-oz can diced tomatoes
  • 1 15-oz can chickpeas, rinsed
  • red pepper flakes to taste
  • 1 tsp turmeric
  • 1 tsp chili powder
  • ¼ tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp ginger
  • 1/4 tsp ground coriander
  • salt and pepper to taste

 Directions: 

1.Heat oil in a large skillet. Add the garlic and shallot. Sauté until fragrant and shallot is translucent.

2.Add greens and cook until they start to wilt. Add spices.

3.Add mushrooms. Cook until they begin to soften. Add tomatoes. Bring to a boil. Allow to simmer ~5 minutes.

4.Add chickpeas. Mix everything well and cook until greens are wilted and chickpeas are nice and hot. If desired, cook on low until sauce has thickened up.

 

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