Tomato, Kale and Chickpea Stew

A hearty and bright vegetarian dinner.

I originally came across this recipe for Tomato, Kale and Chickpea Stew two years ago, when Food + Wine magazine included it in their Top 40 recipes of all time, under a different name. That qualification alone, plus the fact that the recipe comes from one of my favorite chefs, Missy Robbins, was good enough for me! I made it that night, and have made it countless times since.

You’ll also like: Rosemary White Bean Soup and Easy Tomato Orzo Soup

Recipe Notes: Tomato, Kale and Chickpea Stew

I love many things about this tomato, kale and chickpea stew recipe. For one, it is a one-pot, dump-and-stir wonder that cooks in about 30 minutes. Secondly, it has incredible flavor and texture.

Kale can be a tough green — tough in texture, tough in flavor. But cooking them down in a tomato sauce makes the kale soft and flavorful. Chickpeas, in addition to being highly nutritious, provide real substance and bulk. Adding chickpeas transforms this dish from something like a sauce or tomato soup into a hearty and filling stew.

And a word about the tomato sauce. This is no boring, watery marinara. Here, crushed tomatoes take a really bold, bright turn with a generous hit of crushed red pepper flakes. The addition of fennel seed adds depth of flavor reminiscent of good Italian sausage.

Stew Serving Suggestion: Creamy Parmesan Polenta

This recipe tastes delicious on its own. But I suggest serving it over a batch of creamy parmesan polenta to make it next-level delicious. Polenta is one of those creamy, purely satisfying dishes that tastes like a hug feels. Great on its own, or as a base or side to pretty much anything from roasts to sauces.

Did you make this recipe? What did you think?

Print Recipe

Tomato, Kale and Chickpea Stew

A bright and hearty 30-minute vegetarian stew, adapted from chef Missy Robbins.

Prep Time10 mins

Cook Time20 mins

Course: dinner

Cuisine: Italian, vegetarian

Keywords:: beans, chickpeas, italian, kale, missy robbins, spicy, stew, tomato sauce, vegan, vegetarian

Servings: 4 people

Ingredients

• 1/4 cup olive oil
• 5 garlic cloves, peeled and thinly sliced
• 1 28-ounce can whole peeled Italian tomatoes
• 1 1/2 teaspoons fennel seeds
• 1 teaspoon crushed red pepper
• kosher salt
• 1 bunch Tuscan or lacinato (flat-leaf) kale, sliced into thin ribbons
• 2 15-ounce cans chickpeas, rinsed and drained
• Torn basil and marjoram leaves, to garnish
• grated Pecorino-Romano cheese, to serve

Instructions

• Crush the tomatoes by hand, or by inserting kitchen scissors into the open can and chop, chop, chopping.
• Heat the olive oil over medium heat. Add the garlic and cook for about 2 or 3 minutes, until fragrant. Do not brown.
• Add the tomatoes, fennel seed, crushed red pepper and a generous pinch of salt (I'd say about 1/2 teaspoon). Cook over medium-low heat, stirring occasionally, until the tomatoes break down an the sauce thickens, about 25 minutes. This is a good time to make your polenta, if you'd like.
• Add the kale and cook until it wilts, about 3 minutes. Add the drained chickpeas. Stir and simmer together with another generous pinch of salt, about 5 minutes. Taste for seasoning.
• Ladle into bowls and serve with torn basil or fresh marjoram, and Pecorino-Romano cheese.