Thirty Minute Chickpea Stew

Ingredients (14)

• 2 15-ounce cans chickpeas, drained and rinsed
• 1 1/2 pounds potatoes, peeled and cubed
• 1 small bunch kale leaves, chopped
• 1 quart vegetable stock
• 1/2 cup roasted red peppers, chopped
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 2 bay leaves
• 3 tablespoons tomato paste
• 2 tablespoons ground cumin
• 2 tablespoons fresh lemon juice
• Crusty bread
• Salt and pepper