Chickpea Stew With Tomatoes + Kale
A bright and hearty 30-minute vegetarian chickpea stew recipe, loaded with tomato and kale, adapted from famed NYC Italian chef Missy Robbins.
Servings: 4 people
Calories: 375kcal
Ingredients
- 1 28-ounce can unsalted whole peeled tomatoes, such as San Marzano
- 1/4 cup olive oil
- 5 each garlic cloves, peeled and thinly sliced
- 1 1/2 teaspoons fennel seeds
- 1 teaspoon crushed red pepper
- Kosher salt
- 1 bunch kale, Tuscan or lacinato (flat-leaf), rinsed and drained, sliced into thin ribbons
- 2 15-ounce cans chickpeas, 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 and 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.
Nutrition
Calories: 375kcal | Carbohydrates: 69g | Protein: 22g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 1223mg | Potassium: 1287mg | Fiber: 21g | Sugar: 16g | Vitamin A: 6880IU | Vitamin C: 77mg | Calcium: 263mg | Iron: 8mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
