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 Stew
Perfect for a cold winter night, this chickpea stew is simple to make with a few key pantry ingredients. Make it vegan by leaving out the parmesan!
- 1 tablespoon olive oil
- 1 shallot minced
- 2 cloves garlic minced
- 1 can chickpeas drained and rinsed (16 oz)
- 2 teaspoons fresh thyme
- 1 can Muir Glen Organic Diced Tomatoes 14.5 oz
- 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
- 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.
- 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.
Nutrition: see the information.
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.
I always keep a few cans of tomatoes on hand for sauces, soups, stews, and even paella. It’s a pantry must-have! Stewed tomatoes are a favorite because the sauce is just the right thickness and the flavor is always spot-on but I also keep diced, crushed, and whole tomatoes on hand. So many of my hearty fall meals start with a tomato base!