Kale, Chickpea and Tamarind Stew with Basmati Rice

Kale, Chickpea and Kale, Chickpea and Tamarind Stew with Basmati Rice Tamarind Stew 1 small red onion Recipe Courtesy of Chef Robert Lupo 2 medium parsnips 1. Please read the entire recipe card before beginning. 3 cups kale 2. Begin by preparing the vegetables: Thinly slice the red onion. Peel the parsnip, half 1 tablespoons olive oil, lengthwise, and slice thinly. Wash the kale, remove the stems, and shred the leaves divided* 1 teaspoon ground cori- finely. Pick the cilantro leaves, and coarsely chop them. ander 3. Place a large saucepot over medium heat and add 1 tablespoon of olive oil. Once the 1 tablespoon tomato paste oil is hot, add onions, parsnips and ground coriander. Cook for 1-2 minutes, then add the 7 ounces chopped toma- tomato paste. Cook for 1-2 minutes longer then add the canned tomatoes, 3 cups water, toes (canned) sugar, chickpeas, kale, and a pinch of salt and pepper. Adjust the heat to high, and while 3 cups water* this mixture comes to a simmer, prepare the rice. 1 tablespoon turbinado 4. Place a medium sized saucepot with a lid on high heat, add 1 cup of water, butter, and sugar a pinch of salt. While the liquid is coming up to the boil, rinse the rice thoroughly. Stir the 1 ¼ cups cooked chickrice into the liquid, and bring back to the boil. Place a lid on top of the rice and reduce peas heat to low. Cook while covered until all of the water has been absorbed, about 20 minKosher salt, to taste* utes. Black pepper, to taste* 5. When the stew comes to the simmer, add the tamarind concentrate, and reduce heat 1 tablespoon tamarind concentrate to medium-low. Simmer for 15 minutes, remove from heat, and adjust the seasoning with Basmati Rice 1 cup water* 3/4 cup basmati rice 2 teaspoons butter** 4 sprigs fresh cilantro

salt and pepper. 6. Fluff the rice with a fork, and add the chopped cilantro. Serve, and enjoy!

*Ingredients not included Yield: 2 Servings in your PeachDish box

Preparation Time: 15 Minutes Cook Time: 20 Minutes