Spicy Kale and Chick-Pea Stew

• 1 1/2 cups chickpeas (garbanzo beans)
• 10 cups water
• 2 large onions chopped
• 3 large garlic cloves minced
• 1/4 cup olive oil
• 2 each green bell peppers chopped, or 4 celery stalks, sliced
• 1 1/2 pounds kale
• 2 cans italian plum (roma) tomatoes chopped
• 6 ounce tomato paste
• 2 1/2 tablespoon chili powder
• 1 teaspoon thyme dried
• 1 teaspoon oregano dried
• 1 teaspoon red pepper flakes
• 1 teaspoon cumin ground
• 1 teaspoon sugar
• 1 each bay leaves

1. Chickpeas should be soaked overnight in enough water to cover them by 4 inches, drained, and rinsed.
2. In a large saucepan simmer the chickpeas in the water, covered partially, for 1 1/2 hours, or until they are tender.
3. In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are golden, add the bell peppers, and cook the mixture, stirring, for 10 minutes.
4. Add the chick-peas with the cooking liquid, the kale, the tomatoes with the juice, the tomato paste, the chili powder, the thyme, the oregano, the red pepper flakes, the cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer the stew,

chickpeas, water, onions, garlic, olive oil, green bell peppers, kale, italian plum, tomato paste, chili powder, thyme, oregano, red pepper, cumin ground, sugar, bay leaves

Taken from recipeland.com/recipe/v/spicy-kale-chick-pea-stew-42614 (may not work)