Tomato + Parsnip Stew w/Wilted Kale

Name: Tomato + Parsnip Stew w/Wilted Kale
Ingredients: 1 bunch kale (8 oz [225 g]), leaves stripped and cut into ribbons; 1 lemon (about 1½ oz [45 ml]), zest and juice; Parmesan, for grating (optional); 1 onion (about 8 oz [225 g]), thinly sliced; 3 garlic cloves, minced; Salt; One 14½ oz [410 g] can whole peeled tomatoes; 8 parsnips (about 2 lb [900 g]), peeled and cut into medium chunks; 2 cups [400 g] canned or cooked chickpeas; 2 cups [400 g] canned or cooked chickpeas; 1 bunch kale (8 oz [225 g]), leaves stripped and cut into ribbons; ½ tsp chili flakes; ½ tsp fennel seed; Olive oil

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

I like to finish these stews in the oven to slowly evaporate the liquid while creating a bit of a crust on top. It takes a little longer but requires less attention than the stovetop, though you could certainly do it that way too. Just give it a stir once in a while so it doesn’t stick on the bottom.

Ingredients

Olive oil
½ tsp fennel seed
½ tsp chili flakes

Vegan
Gluten-free

Method

Preheat the oven to 400°F [200°C]. In an ovenproof pot, heat a couple of glugs of olive oil over medium heat until shimmering hot, about 1 minute. Briefly fry the fennel seed and chili flakes until fragrant, 1 to 2 minutes.

Add the onion, garlic, and several big pinches of salt