Sundried tomato chickpea stew

Ingredients for 2 portions:

• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• 0.5 teaspoon Kashmiri chilli powder
• 0.5 teaspoon cinnamon
• 0.5 teaspoon lime powder (or mango powder)
• 0.25 teaspoon salt

• olive oil
• 1 red onion
• 15g of garlic
• 5 sundried tomatoes in oil (about 50g)
• 10g tamari soy sauce
• 30g tomato paste

• 500g pre-cooked chickpeas
• 400g can of coconut milk
• 10g nutritional yeast flakes
• 200g Cavolo nero (or any Lacinato kale)

• pitas

Methods:

• Prepare the spice mix of smoked paprika, oregano, chilli, cinnamon, lime powder and salt.
• Dice the onion.
• Pre-heat a generous splash of olive oil in a Dutch oven. Add in the onion and saute them for a bit on medium heat, stirring occasionally.
• Chop the sundried tomatoes into small pieces. Place them in a small bowl and add in tamari soy sauce and tomato paste.
• Add the garlic to the onions through the garlic press. Stir it until it smells amazing, then add a splash of water and the spice mix. Stir a bit more and then add the content of the sundried tomato bowl. Stir until the tomato paste develops a rust colour. Whenever things start sticking to the bottom of the pot, add a splash of water.
• Once the tomato paste looks cooked, add the can of coconut milk and nutritional yeast flakes. Stir to combine and leave it simmering on low heat.
• Meanwhile, prepare the chickpeas (defrost or drain from the cans) and the kale (de-stem and then chop it finely).
• Add the chickpeas and the kale to the pot. Give the kale time to soften a bit.
• Meanwhile, toast the pitas.
• Taste and adjust for salt and acidity (lime powder). Serve with toasted pitas.

Inspired by: Allie.