Tomato, Kale, and Chickpea Stew

I’ve always like chickpeas, but after learning about their many health advantages, such as their abundance in manganese, a trace mineral that has powerful antioxidant and anti-inflammatory properties, I’ve made an effort to use them in my cooking more often. Along with the chickpeas, the abundance of kale in this hearty stew adds to its nutritious value. Since kale shrinks significantly when cooked, what might first appear to be a huge bunch wilts down to the perfect quantity. The last squeeze of fresh lemon truly makes the stew pop.

Extra-virgin olive oil, 3 teaspoons
1/4-inch dice from 2 medium yellow onions
2 minced garlic cloves
1 seeded and minced jalapeo
one tablespoon freshly grated ginger
freshly ground black pepper and Kosher salt
1 tablespoon of curry powder or paste
2 (15-ounce) cans of rinsed and drained chickpeas
2 cups of homemade or high-quality store-bought vegetable stock
Crushed: 1 (28-ounce) can Tomatoes from San Marzano
kale leaves and delicate stems from 2 bunches, cut 1 inch thick
1/2 lemon juice

Directions
A big Dutch oven should be heated to medium. When the olive oil is shimmering, add it along with the onions, garlic, ginger, and a bit of salt. Cook for approximately 2 minutes, stirring periodically, or until the veggies start to soften. Curry paste (or powder) should be stirred in and cooked for 30 seconds.

Bring to a simmer after adding the tomatoes, stock, and chickpeas. Add a further sprinkle of salt and a grind of black pepper to season. Add the greens and simmer for about 20 minutes with a half cover.

The lemon juice after turning the heat off. If necessary, taste and add salt and pepper. Serve.