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Chickpeas and Kale Stew

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50min

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6 servings

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This nourishing and flavorful Chickpeas and Kale Stew is a comforting vegan dish that combines protein-rich chickpeas with tender kale in a savory, tomato-based broth. Infused with aromatic spices and herbs, this satisfying stew is perfect for cozy meals and can be served with crusty bread or over rice for a wholesome and delicious dining experience.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
12 g
6 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the vegetables

Remove the tough stems from the kale and roughly chop the leaves. Peel and finely chop the onion. Peel and mince the garlic cloves. Peel and slice the carrots. Slice the celery stalks.

2
Rinse and drain the chickpeas

Rinse the canned chickpeas under cold water and drain well.

3
Sauté the aromatics

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

4
Add vegetables and seasonings

Add the sliced carrots and celery to the pot. Stir in the thyme, rosemary, salt, and black pepper.

5
Add tomatoes, chickpeas, and broth

Add the canned tomatoes with their juice, drained chickpeas, and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.

6
Add kale and simmer

Add the chopped kale to the pot and stir until it wilts. Reduce heat to low, cover the pot, and simmer for 20-25 minutes or until the vegetables are tender and the flavors have melded.

7
Adjust seasoning and serve

Taste and adjust the seasoning if needed. Roughly chop the parsley leaves. Serve the Chickpeas and Kale Stew hot, garnished with chopped parsley.

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