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!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Soup
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
- ½ cup shredded vegetarian parmesan
- 2 cups chopped kale (about 4 ounces)
- Parsley (for topping)
- Salt (to taste)
- Pepper (to taste)
Instructions
- 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.
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
- Calories: 588
- Sugar: 19.4
- Fat: 21
- Carbohydrates: 73.1
- Fiber: 19.4
- Protein: 31.2
- Cholesterol: 19.2
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.
Explore Muir Glen Organic Canned Tomatoes
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!
White Beans in Spicy Tomato Sauce
Enchilada Skillet with Eggs
Red Lentil Masala with Spinach
Gabriella @ Putumayo Kitchen says
This looks so warming and delicious! Cannot wait to try this for a dinner next week. Thanks for the inspiration 🙂
Lisa L says
I made this for lunch today, it was so quick to come together and delicious! I put a parmesan rind in the with the soup while it simmered instead of grating the cheese. Great flavor with one less step. Thanks for a great recipe.
Mayelin says
Just made this; I'm eating it right now, and wow! So simple, comforting, and delicious! Definitely will make again.. and again!
Camille says
I just made this tonight, it was really good and perfect after a cold day. My man is not really into kale but asked for a second bowl! That's a good sign!
Kathie Cottone says
This soup is awesome!! So good! Thank you
★★★★★
Allie says
so delicious! cooked the chickpeas about 3-5mins instead of 1-2min. huge thumbs up, we loved it!!
Katie mathis says
I made this today. It was delicious!! We loved it. I did add 2 cans of beans and diced tomatoes.
★★★★★
Dyani Declet says
Awesome as is!! I added a bag of left over frozen mixed veggies the third time I made it. Great!
★★★★★
LC says
So easy, versatile and satisfying! I think I will be playing around with this recipe all winter.
★★★★★
Julia says
This recipe is so good! I made it with white beans and added done fresh rosemary as well.
★★★★★
Lindsey says
I just made this soup and wow. Absolutely amazing. I was trying to use up extra kale from my garden, and this recipe was perfect. I can't wait to keep making it!
★★★★★
Karen Shapiro says
I switched the kale for spinach. Delicious, quick and easy. Make sure to use fresh thyme. It adds a nice flavor.
★★★★★
Nanna says
This was great! I used pointy cabbage and added it along with the tomatoes to give it a noodle-like feel. I also added a few potatoes and some smoked paprika. I will definitely make this again.
Sola Gratia says
We love this! Very easy to make. I add chopped bell peppers, too- excellent recipe for regular rotation.
★★★★★