This hearty stew is packed with fibre and plant-based protein from the chickpeas and kale, as well as essential vitamins and minerals. The anti-inflammatory properties of the spices used in the recipe, such as smoked paprika and cumin, provide a multitude of gut-loving health benefits.

INGREDIENTS

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 bunch kale, stemmed and chopped
• 1 can diced tomatoes
• 2 cups vegetable stock
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp of ground flax seed
• Optional: red chilli flakes for spice

METHOD

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.

Add the chickpeas, kale, diced tomatoes, vegetable broth, smoked paprika, cumin, flaxseed and salt and pepper to the pot. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, until the kale is tender and the flavours have melded together. If you prefer a spicy version, add some red chilli flakes to taste.

Serve hot, garnished with fresh herbs if desired.

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