A lovely, spicy autumnal stew! We served it at our debate watching party this past week and it was certainly a hit. This makes one ENORMOUS pot of chickpeas. Seriously, you'll be eating it all week. Or you can just do what we did: gather all your friends and force them to eat seconds, thirds, etc... Enjoy!
1 lb dry chickpeas
10 C water and/or vegetable broth
2 TBSP olive oil
1 onion, chopped
5-6 cloves garlic, minced
3-4 potatoes, chopped
2-3 carrots, diced
28 oz can whole tomatoes in sauce, chopped
1 large bunch kale, stems removed and chopped
2 tsp cumin
1 tsp chili powder
1 tsp thyme
1/2 tsp oregano
2-3 bay leaves
5 or more shakes hot sauce
salt and pepper
Overnight, soak dry chickpeas in enough water to cover by several inches. Drain and rinse well. In a large pot, combine soaked beans with 10 cups water and or vegetable broth (I used half water, half broth left over from boiling veggies the previous day!). Salt well and bring to a boil, reduce heat, and allow to simmer partially covered for 45 minutes to an hour.
Meanwhile, in a skillet saute heat the olive oil and saute the onions until translucent and fragrant. Add garlic and saute one minute more. Add potatoes and carrots and continue cooking another five minutes. When beans are ready, stir vegetables into the beans along with chopped tomatoes and sauce, kale, all spices, bay leaves, as many shakes of hot sauce as you can like, and plenty of freshly ground black pepper. Stir well. Taste and adjust spices as needed. Allow all to simmer at least 30 minutes so flavors can meld.
Serve over brown rice or couscous. Perhaps with a side of roasted root veggies. Mmmmmm!