Kale & chickpea stew with cumin, smoked paprika and lime

Ingredients

• 0.5  kale salted boiling soft cooked for 5 or 10 minutes, till but still bright green.
• 1 cup garbanzo beans canned rinsed drained (I used , so and )
• 2 medium sweet potatoes and into peeled cut into 1/3 inch dice
• 6 servings olive oil 
• 1  shallots diced finely
• 1 large clove garlic minced
• 1 t basil 
• 1 t basil 
• 0.5 t pepper red to taste (or )
• 0.5 cup beer 
• 2 T golden raisins soft chopped
• 1 t paprika smoked
• 1 t cumin 
• 1 Tbsp butter 
• 1  juice of lime 
• 6 servings salt and pepper 

Equipment

• frying pan

Directions

1. Warm a few tablespoons of olive oil in a large frying pan over medium heat.
2. Add the shallots, garlic, red pepper and basil and cook till the shallots and garlic start to brown.
3. Add the sweet potatoes and cook till they start to brown and soften.
4. Add the beer. Cook till its thick and syrupy.
5. Add the chickpeas, paprika, cumin, raisins and about 2 cups of water. Bring to a boil and reduce heat and simmer till the sweet potato is nice and soft. You might need to add a cup or two more water as you go along, to keep it a consistency that you like.
6. Chop the kale into small pieces and add to the stew. Cook until everything is mixed and hot through.
7. Add the butter and lime juice and season with salt and pepper.