Kale and Chickpea Stew | @naturallyella

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!

3 reviews

Kale and Chickpea Stew

Preparation 10 mins 2017-07-25T00:10:00+00:00 Cook Time 20 mins 2017-07-25T00:20:00+00:00 Serves 2 servings     adjust servings Calories 588 kcal
Kale and Chickpea Stew | @naturallyella

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!

Ingredients

  • 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

Instructions

  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.

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Recipe Notes

Recipe Notes

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. 

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 588 kcal Calories from fat
% Daily Value

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

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.