Spicy Kale & Chick-Pea Stew
Submitted by selliott
Spicy vegan stew of tender chickpeas and hearty kale simmered in a tomato base loaded with chili powder, cumin, oregano, and red pepper flakes. A high-fiber, protein-packed meatless bowl with real backbone.
YIELD
12 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsBig, brawny, and meatless without anyone missing the meat, this stew earns its spicy name with a heavy hand of chili powder and a kick of red pepper flakes. The base is humble: chickpeas soaked overnight and simmered until creamy, then everything builds from their starchy cooking water.
Don’t pour that liquid out. It carries the body of the whole stew, so the chickpeas go into the pot with their broth still clinging to them.
Onions and garlic cook in olive oil until golden and sweet, the bell peppers soften alongside, and then in goes the rest: tomatoes, tomato paste, kale, and a small mountain of warm spices. The kale is the star here, sturdy enough to take the long simmer and come out silky instead of slimy. A pinch of sugar rounds off the tomato’s sharp edge, while cumin and oregano give it earthy depth.
Spoon it over rice to soak up the spicy broth.
Pro Tips
- Save the chickpea cooking liquid; it thickens the stew and adds flavor plain water can’t.
- Strip the kale leaves off their tough stems before chopping so you don’t get woody bits.
- Fish out the bay leaf before serving.
Variations
- Use canned chickpeas to skip the overnight soak; add them with their liquid.
- Swap kale for collards, chard, or spinach (stir spinach in at the very end).
- Add a spoon of smoked paprika or a chopped chipotle for a smoky version.
Ingredients
Directions
Chickpeas should be soaked overnight in enough water to cover them by 4 inches, drained, and rinsed.
In a large saucepan simmer the chickpeas in the water, covered partially, for 1½ hours, or until they are tender.
In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are golden, add the bell peppers, and cook the mixture, stirring, for 10 minutes.
Add the chick-peas with the cooking liquid, the kale, the tomatoes with the juice, the tomato paste, the chili powder, the thyme, the oregano, the red pepper flakes, the cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer the stew,
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