Portuguese White Bean & Kale Stew with Crispy Chickpea Croutons

Ingredients

• 3/4 cup canned white beans (cannellini), drained and rinsed
• 1/3 cup canned chickpeas, drained, patted dry for crisping
• 2 cups fresh kale, chopped, stems removed
• 1/2 cup carrots, diced into small pieces
• 1/3 cup celery, diced
• 1 1/4 cups vegetable broth, low-sodium preferred
• 3 cloves garlic cloves, minced
• 2 1/2 tablespoons olive oil, divided: 1 1/2 tbsp for stew, 1 tbsp for chickpeas
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried thyme
• 1 leaf bay leaf
• 1/4 teaspoon sea salt, to taste
• 1/8 teaspoon black pepper, to taste
• 1 slice sourdough bread, thick cut, for serving
• 1/2 tablespoon fresh lemon juice, finishing touch

Instructions

1. 1

   Pat dried chickpeas with paper towels. Heat 1 tbsp olive oil in a small pan over medium-high heat. Add chickpeas and cook 8-10 minutes, stirring occasionally, until golden and crispy. Season with pinch of salt. Transfer to plate.

2. 2

   In a medium pot, heat 1 1/2 tbsp olive oil over medium heat. Add diced carrots and celery, sauté 3 minutes until softened.