Quick Chickpea & Kale Stew
10m prep 15m cook 25m ready
A quick and hearty stew made with chickpeas, kale, and cherry tomatoes in a flavorful broth. Ready in just 25 minutes, it's a perfect weeknight meal.
Ingredients
- 14.8 ml olive oil
- 6 clove garlic pressed
- 14.8 ml grated lemon zest
- 2.46 ml fennel seeds crushed
- 1.23 ml red pepper flakes
- 14.8 ml tomato paste
- Kosher salt
- 1 bunch kale stems and tough ribs removed, leaves coarsely chopped
- 946 ml grape or cherry tomatoes
- 1 can low-sodium chickpeas rinsed
- Lemon wedges
- grated Pecorino cheese
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 478 mg
- Iron: 4.18 mg
- Magnesium: 64.7 mg
- Phosphorus: 385 mg
- Potassium: 975 mg
- Zinc: 2.66 mg
Let's Cook
-
Step 1.
Heat the olive oil in a large Dutch oven over medium heat. Add the pressed garlic and grated lemon zest, and cook, stirring constantly, for 1 minute until fragrant.
-
Step 2.
Add the crushed fennel seeds and red pepper flakes to the pot. Cook, stirring, for 2 minutes to toast the spices. Then stir in the tomato paste and cook for 1 minute, stirring constantly.
-
Step 3.
Pour in 4 cups of water and add 1 teaspoon of kosher salt. Cover the pot and bring to a boil over high heat. Once boiling, add the chopped kale, whole grape tomatoes, and rinsed chickpeas. Reduce heat to maintain a simmer and cook for 4 minutes.
-
Step 4.
Uncover the pot and continue cooking, stirring occasionally, until the kale is just tender and the tomatoes have begun to break down, about 2 to 3 minutes more. Serve the stew with lemon wedges and grated Pecorino cheese on the side, if desired.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.