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.

CLICK HERE FOR MEMBER NEWS

Skating Rink or Peach Orchard?

My first lesson about the risks that cold weather poses to fruit trees came from reading John Nichol’s “New Mexico Trilogy”, which included the Milagro Beanfield War. In the fictional valley where the novels are set, the farmers never got … Continue reading

Good Content vs. Good Neighbors

Over the many years I’ve been writing this newsletter, there have been many stories I’ve wanted to tell but couldn’t.  Some of the most “interesting” things that have happened on the farm involved people.  But our farm is a small … Continue reading

Happy Februly!

February is a sleepy month on most farms, even at Terra Firma.  The cold, wet weather of December and January has taken a toll on our winter vegetables, slow down harvest.  And the orchards and other permanent crops are still … Continue reading