Spanish Kale and Garbanzo Stew

This is a really delicious, thick vegetarian stew with lots of herbs and spices that give it a uniquely Spanish flavor.  You can make it on the stovetop or in your slow-cooker.  

Soak 1 C. garbanzo beans overnight, then drain.  Cook in salted water until tender. (Or use canned beans).

Clean 1-2 leeks and dice finely to make 2 C.

Trim 3 large carrots and dice.

Saute the leeks and carrots in 3 T. olive oil with 1/2 T. each fresh  or 1/2 t. dried thyme and rosemary leaves  until the leeks are soft.

Add 1 T. smoked paprika, a dash of hot chile flakes, and 3-4 minced cloves of garlic. Cook for another another few minutes then add:

12 oz. canned whole tomatoes in juice, roughly chopped, including all the juice.

When the tomatoes begin to bubble, add 1 C. red wine and 1 bay leaf bring to a boil.

Add 2 C. vegetable broth and 2 C. cooked garbanzos.  Bring to a boil and simmer for 10 minutes.

Dice potatoes to make 2 C. and add to the pot.  Simmer until the potatoes are tender, then add 4 C. chopped dino kale, stems removed.  Season with salt and pepper.  Continue cooking until the kale is tender but still slightly chewy.

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