Chickpea stew

Ingredients:

• 2 tbsp + 2 tsp Hungarian paprika
• 4 tsp ground ginger
• 2 tsp freshly ground black pepper
• 2 tsp ground turmeric
• 0.5 cup olive oil + extra for serving
• 3 cloves garlic, minced
• 1 large onion, chopped
• 2 carrots, peeled and cut diagonally into 2.5cm thick pieces.
• 1 small poblano pepper, seeded and chopped
• 1 can (400g) canned chopped tomatoes, preferably roasted
• 2/3 cup Castelvetrano olives, chopped
• 2 x 425g cans of chickpeas, reserve the liquid, rinse the chickpeas
• 1 small bunch of kale, stems trimmed, leaves torn into 7cm pieces.
• For serving: labneh cheese, chopped fresh parsley, Aleppo pepper, lemon wedges and toasted pita bread

Preparation:

1. Combine paprika, ginger, pepper, and turmeric in a small bowl. Set aside.
2. In a large heavy-bottomed saucepan or Dutch oven, heat 1/4 cup olive oil over medium-high heat. Add the garlic, onion, and 1 tablespoon salt and cook, stirring occasionally and scraping the bottom, until the onion is very soft and golden brown, about 15 minutes.
3. Add the carrots and poblanos and cook until the colors deepen but the vegetables are still firm, about 3 minutes. Add half of the paprika mixture and stir to coat. Cook until the spices are fragrant, 1 to 2 minutes.
4. Add the tomatoes, olives, all the chickpea liquid, half the chickpeas, and 1 cup of water and bring to a boil. Reduce heat to low, then cover and simmer until the vegetables are tender and the chickpeas are very tender, 35-45 minutes.
5. Meanwhile, position two racks in the upper and lower thirds of the oven and preheat the oven to 400°F (200°C). In a large bowl, combine the kale, 2 teaspoons salt, the remaining 1/4 cup olive oil, and the chickpeas and spices. Divide among two baking sheets and roast, tossing once, until charred in spots, 15 to 25 minutes.
6. Serve the stew with fried cabbage and chickpeas, top with labneh, sprinkle with parsley, Aleppo pepper, a squeeze of lemon juice and pita bread.