Kale and Chickpea Stew

Post in partnership with Muir Glen Organic. See below for more details.

Sometimes I miss the snow. I miss the excuse of not leaving the house because you can’t get out the door. I miss the calming effect snow has as it falls. Most of all, I miss the cozy feeling of curling up on the couch with a hearty bowl of stew, watching the snow fall. This chickpea stew is the hearty type of meal best served when the temperatures are low and you have a crusty loaf of bread on hand. Best of all, this chickpea stew is the type of meal where I always have everything on hand so it comes together quickly and easily!

Kale and Chickpea Tomato Stew

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Serves: 2 servings

 

  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 16 ounce can chickpeas, drained and rinsed
  • 2 teaspoons fresh thyme
  • 1 14.5 ounce can Muir Glen Organic Diced Tomatoes
  • 2 cups low sodium vegetable broth
  • 1/2 cup shredded vegetarian parmesan
  • 2 cups chopped kale (about 4 ounces)
  • Parsley, for topping
  • Salt, to taste
  • Pepper, to taste
  1. In a large pot or dutch oven, heat olive oil over medium heat. Add shallots and let cook until tender and fragrant. Add garlic, thyme, and salt and pepper to taste.
  2. Next, pour in chick peas and let cook one to two minutes.Then add diced tomatoes, vegetable broth, and parmesan. Bring to a boil then add in chopped kale. Stir, reduce heat, and let cook until the kale is wilted, about 5 minutes. Serve with a sprinkle of parsley and parmesan.
Tips & Tricks: You can easily use dried herbs instead of fresh. Reduce the amount to 1 teaspoon of dried thyme.

Use a microplane zester to shred the parmesan so it melts and incorporates into the broth.

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Chickpea Stew

variations

Stews are great for playing in the kitchen as the vegetable broth/tomato base is a solid starting point. While I used diced tomatoes in the above instructions, crushed tomatoes are also a nice option. Try my suggestions below and pair this chickpea stew with crusty bread and a light salad.

Greens: Switch up your greens! Use collards, swiss chard or spinach instead of kale for this stew.

Legumes: This recipe would also be excellent with kidney beans or white beans instead of chickpeas. You could also leave out the legumes all together if desired.

Vegan: Omit the parmesan cheese for a vegan friendly version of this stew. If you’re going with this option, I recommend switching to crushed tomatoes to add a hint of creaminess to the broth.

Kale and Chickpea Stew with Tomatoes | @naturallyella

Disclosure: This recipe was created in partnership with Muir Glen Organic. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.

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