Pedrosilla chickpea stew with kale

Today I bring you another recipe in which we will use cabbage kale. Do you remember that I told you about it in the recipe for wild salmon skewers with kale and wild rice? It is a wonderful food, although the kale It has always existed, it seems that now it is very fashionable because it is considered a "superfood". And, among its wonderful nutritional properties, it is a very powerful source of fiber and calcium. For example, a glass of milk contains less calcium than a serving of kale. And its texture and flavor are very interesting, they are halfway between collards, turnip greens, cabbage and broccoli.

Taking advantage of the fact that I adore legume dishes, I decided to prepare this delicious stew with chickpeas, a variety of predrosillanos (they are the small ones), potatoes and kale. I have made this dish inspired by a humble broth that my husband's grandmother prepares, who is Galician, and she always uses veal bone for these broths. But if you prefer to do it with chicken carcasses or ham bone you can also do it perfectly, it will be delicious anyway. And you can also substitute the variety of chickpeas for larger ones.

I have put potato in it, but if you want to freeze what is left over, I recommend adding less potato so that you can consume it before freezing it or directly do without it. And if you want you can also use other vegetables such as carrot, zucchini, aubergine ...

Pedrosilla chickpea stew with kale

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Super healthy stew of predrosilano chickpeas accompanied by kale kale and potatoes. Ideal as a second course with wonderful nutritional properties.

• Irene Arcas

• Kitchen: Spanish
• Recipe type: vegetables
• Calories: 350
• Rations: 4

• Cooking time: 1:10 p.m.
• Total time: 1:10 p.m.

Ingredients

• 200 g of Pedrosilla chickpeas ** soaked from the night before **
• 100g kale kale, chopped
• 1 veal bone for the broth
• 1 liter of water
• 2 large potatoes
• salt to taste

Preparation

1. We put the butterfly in the glass and add the chickpeas with the veal bone and a pinch of salt. We add the liter of water and program 40 minutes, varoma temperature, spoon speed, left turn.

2. After time we add the potatoes in small pieces and the kale. We program 30 minutes, varoma temperature, spoon speed, left turn.

3. The last 10 minutes, we remove the beaker and let the broth evaporate and concentrate a little. We taste salt and rectify if necessary.

4. We must go looking at the broth that remains throughout the cooking, because it is still necessary to add more during cooking. As a rule, the broth should always cover the legumes.

Notes

The stew will gain a lot if we make it in advance or from one day to the next.[br][br][br]You can already find kale in many supermarkets and hypermarkets. And if not, you will surely find it in the neighborhood markets.

Adapt this recipe to your Thermomix model