Chickpea & Kale Braised Stew

This hearty stew is packed with fibre and plant-based protein from the chickpeas and kale, as well as essential vitamins and minerals.

By Neil Bridgeman
May 1 2023 • 2 min read

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.

Recent articles