Beef, Kale, And Chickpea Soup
serves 4-6
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1 bunch kale (about 1 pound), thinly sliced
1 yellow onion, diced
1 1/2 pounds beef stew meat (chuck or round roast), cut into 1/2-inch cubes
salt and pepper
1 tablespoon olive oil
1 tablespoon ground cumin
1 8-ounce can tomato purée
4 cups low-sodium chicken broth
1 15-ounce can chickpeas, rinsed and drained
1 teaspoon lemon juice
1/4 teaspoon red pepper flakes
prep: 10 minutes
total: 45 minutes
Dutch oven (or heavy pot)
colander
tongs
1. Prep the vegetables and cube the beef. Season the beef all over with a sprinkling of salt and pepper.
2. Heat the oil in a large Dutch oven over medium-high heat. When it's hot and shimmering, add the beef. Leave it alone to brown deeply, 2-4 minutes, then turn it to brown on the other sides. When the beef is brown on all sides, remove it to a plate.
3. Reduce the heat to medium (and add a little more oil if you need it). Add the onions and cook, stirring occasionally, until they're soft, 2-4 minutes. Add the cumin and stir to combine with the onions.
4. Add the tomato purée and broth and stir to combine. Put the cubes of beef (and any of their juices) back into the soup. Bring to a boil then reduce to a gentle simmer. Simmer 5 minutes, then stir in the kale and chickpeas. Cook until the beef is tender, another 10-15 minutes. Stir in the lemon juice and red pepper flakes before serving.
2. Heat the oil in a large Dutch oven over medium-high heat. When it's hot and shimmering, add the beef. Leave it alone to brown deeply, 2-4 minutes, then turn it to brown on the other sides. When the beef is brown on all sides, remove it to a plate.
3. Reduce the heat to medium (and add a little more oil if you need it). Add the onions and cook, stirring occasionally, until they're soft, 2-4 minutes. Add the cumin and stir to combine with the onions.
4. Add the tomato purée and broth and stir to combine. Put the cubes of beef (and any of their juices) back into the soup. Bring to a boil then reduce to a gentle simmer. Simmer 5 minutes, then stir in the kale and chickpeas. Cook until the beef is tender, another 10-15 minutes. Stir in the lemon juice and red pepper flakes before serving.
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