Garbanzo Beans and Kale Stew

Ingredients

• 3 tbsp olive oil
• 3 cloves garlic (thinly sliced)
• 1 (28 oz) can whole Italian tomatoes or crushed tomatoes
• 1 tsp red pepper flakes
• 1 tsp fennel seeds
• 1 tbsp white Miso paste
• 1 bunch (4 oz) Tuscan kale (stems removed, leaves chopped)
• 1 (15 oz) can chickpeas
• 1/4 c fresh basil (for serving)
• 1/4 tsp salt

Instructions

1. 1

   Heat olive oil in a large non-stick pan over medium heat. Add garlic and cook for 30-60 seconds. Add tomatoes, red pepper flakes, fennel seeds, Miso paste and salt. Cook over medium low heat for 20 to 25 minutes while breaking up big chunks of tomatoes.

2. 2

   Stir in kale and chickpeas and cook for 3-5 minutes until kale wilts. Adjust the seasoning if needed, remove stew from the heat and serve topped with fresh basil leaves.