Mastodawn

#Chickpea and #Kale #Wat from Vegan Without Borders

by Robin Robertson on September 30, 2014

"I chose to share Chickpea and Kale Wat [recipe] for a number of reasons. The recipe for this #Ethiopian stew is super quick and easy and a great way to get a lot of flavor out of your basic '#BeansAndGreens.' The recipe is also versatile, in that you can swap out different beans or legumes for the chickpeas, or use other vegetables to replace the kale. The recipe is gluten-free, soy-free, and low in oil (you can make it 'no oil' if you water-saute the veggies).

Chickpea and Kale Wat

Serve the wat with #injera or on a bed of cooked rice or couscous. This is a spicy dish, so I’ve made the cayenne optional if you prefer less heat. You can also use less red pepper flakes, if you wish. This recipe is from Vegan Without Borders by Robin Robertson.

1 tablespoon olive oil
1 large sweet onion, finely chopped
2 carrots, chopped
3 cloves garlic, minced
1 teaspoon grated ginger
2 teaspoons garam masala
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon natural sugar
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon cayenne (optional)
2 tablespoons tomato paste
1 1/2 cups water
4 cups chopped kale (tough stems removed)
3 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed

Heat the oil in a large pot over medium heat. Add the onion and carrots. Cook until softened, about 5 minutes. Stir in the garlic and ginger, then add the garam masala, paprika, thyme, sugar, red pepper flakes, salt, pepper, cumin, and cayenne, if using. Stir in the tomato paste and 1/2 cup of the water. Add the kale and simmer for 3 to 5 minutes to wilt the kale. Add the chickpeas and the remaining 1 cup of water and bring to a boil. Decrease the heat to low and simmer, covered, until the vegetables are tender and the flavor is developed, about 20 minutes, adding a little more water, if needed, so the stew doesn’t dry out or burn.

Serves 4."

Source:
https://robinrobertson.com/chickpea-kale-wat-vegan-without-borders/

#SolarPunkSunday #VeganRecipes #Vegan #EthiopianFood #KaleRecipes #ChickpeaRecipes

Chickpea and Kale Wat from Vegan Without Borders - Robin Robertson

Thanks to all who participated in my spontaneous online poll yesterday in helping me decide which part of the world to visit for today’s recipe from Vegan Without Borders. The majority of votes went to various regions of Africa, and there were a lot of great recipes to choose from, including the Vegetable Tagine shown …

Robin Robertson

Bryony Sep 7, 2025

Bryonys Rustic Cottage Pie with Skin-On Mash!

https://www.instagram.com/p/DOTh8tBCNZY/

#homemadefood #homecooking #homecook #madefromscratchwithlove #comfortfood
#familydinner #sundaylunch #dinnerideas #lunchideas #healthfood #healthyrecipe
#cookingwithlove #familymealprep #foodie #bonebroth #foodporn #familymealtime #micronutrients #beansandgreens #cottagepiewithatwist #eatyourgreens #foodblogger #cottagepie
#foodlovers #cookingathome❤️ #foodgasm #ñomñom #foodlove #foodaddict
#foodislife

Lifestyle | Foodie | Family | Bryony on Instagram: "Bryonys Rustic Cottage Pie with Skin-On Mash! INGREDIENTS: • 500g beef mince ° 1 large onion, finely chopped • 2 medium carrots, finely chopped • ½ tin black beans, blended smooth • 1 small courgette, blended • 2 handfuls spinach, blended (I add spinach to loads of dishes) • 2 handfuls kale, blended • 400ml homemade chicken stock (from boiled roast bones) • 3 tbsp reduced-salt gravy granules (or to taste, until thickened) • Salt and pepper to taste • 600g potatoes, skin left on, chopped into chunks (I used about 4 big potatoes, didn't really measure) • 50g butter (or olive oil for lighter option) • Splash of milk (or stock for dairy-free) • Optional: grated cheese for topping METHOD: 1. Cook the filling - • In a large pan, fry the onion and carrots in a splash of oil until softened (about 5-7 minutes). • Add the beef mince, breaking it up and cook until browned. • Stir in the blended courgette, spinach, kale, and black beans. Cook for 2-3 minutes to reduce liquid. 3. Make it saucy - • Pour in the homemade stock. Bring to a simmer (this is stock I made previously and had taken out the freezer - don't really have exact measurements) • Sprinkle in the gravy granules gradually, stirring until the mixture thickens into a rich sauce (some people use flour but I feel like that changes flavour and its more effort getting rid of lumps) • Optional: season with salt and pepper. 2. Prepare the mash - • Boil the potatoes (skin on) in salted water until tender, about 15–20 minutes. • Drain, then mash with butter and a splash of milk. Season to taste. Keep it slightly chunky if you want for that rustic feel. 4. Assemble! • Spoon the beef mixture into a deep ovenproof dish. • Top with the rustic skin-on mash, spreading to cover. Use a fork to rough up the surface for crispy edges. Sprinkle over grated cheese if using. 5. Bake - Place in a preheated oven at 200°C (180°C fan) for 25–30 minutes, until the top is golden brown with crispy peaks and bubbling at the edges. Serving suggestion - Enjoy with steamed peas, cauliflower Cheese (my fave) or a side of green beans. My kids love swede and carrot, Yorkshire puddings and broccoli."

bryonyannie on September 7, 2025: "Bryonys Rustic Cottage Pie with Skin-On Mash! INGREDIENTS: • 500g beef mince ° 1 large onion, finely chopped • 2 medium carrots, finely chopped • ½ tin black beans, blended smooth • 1 small courgette, blended • 2 handfuls spinach, blended (I add spinach to loads of dishes) • 2 handfuls kale, blended • 400ml homemade chicken stock (from boiled roast bones) • 3 tbsp reduced-salt gravy granules (or to taste, until thickened) • Salt and pepper to taste • 600g potatoes, skin left on, chopped into chunks (I used about 4 big potatoes, didn't really measure) • 50g butter (or olive oil for lighter option) • Splash of milk (or stock for dairy-free) • Optional: grated cheese for topping ~~ METHOD: 1. Cook the filling - • In a large pan, fry the onion and carrots in a splash of oil until softened (about 5-7 minutes). • Add the beef mince, breaking it up and cook until browned. • Stir in the blended courgette, spinach, kale, and black beans. Cook for 2-3 minutes to reduce liquid. ~~ 3. Make it saucy - • Pour in the homemade stock. Bring to a simmer (this is stock I made previously and had taken out the freezer - don't really have exact measurements) • Sprinkle in the gravy granules gradually, stirring until the mixture thickens into a rich sauce (some people use flour but I feel like that changes flavour and its more effort getting rid of lumps) • Optional: season with salt and pepper. ~~ 2. Prepare the mash - • Boil the potatoes (skin on) in salted water until tender, about 15–20 minutes. • Drain, then mash with butter and a splash of milk. Season to taste. Keep it slightly chunky if you want for that rustic feel. ~~ 4. Assemble! • Spoon the beef mixture into a deep ovenproof dish. • Top with the rustic skin-on mash, spreading to cover. Use a fork to rough up the surface for crispy edges. Sprinkle over grated cheese if using. ~~ 5. Bake - Place in a preheated oven at 200°C (180°C fan) for 25–30 minutes, until the top is golden brown with crispy peaks and bubbling at the edges. ~~ Serving suggestion - Enjoy with steamed peas, cauliflower Cheese (my fave) or a side of green beans. My kids love swede and carrot, Yorkshire puddings and broccoli.".

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