Chickpea Stew With Kale + Tomatoes

A hearty and bright vegetarian dinner.

Vegetarian chickpea stew makes a wholesome, incredibly satisfying dinner. But a chickpea stew recipe with kale and tomatoes? We’re calling it the best 30-minute weeknight meal ever.

All About This Tomato Kale + Chickpea Stew Recipe

I originally came across a Tomato Kale + Chickpea Stew recipe 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 this easy chickpea stew that night, and have made it countless times since. It’s hearty but healthy, satisfying but not heavy. The fresh tomato gets kicked up with some hot red pepper flakes, and kale adds more nutrition and a hit of color against the chickpeas and tomato.

Serve this plain, or with creamy parmesan polenta for a fantastic vegetarian dinner that tastes great year ’round.

Tomato Kale + Chickpea Stew: Recipe Notes

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.

What to Serve With Chickpea Stew: 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.

Love this chickpea stew recipe? You’ll also like:

• Rosemary White Bean Soup
• Easy Tomato Orzo Soup
• Creamy Parmesan Polenta

Chickpea Stew With Kale + Tomatoes

A bright and hearty 30-minute vegetarian chickpea stew recipe, adapted from famed NYC Italian chef Missy Robbins.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: dinner

Cuisine: Italian, vegetarian

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

Servings: 4 people

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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.