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.
- 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
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.