Chickpea and Kale Stew
Serves: 6 servings
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped parsley
  • ½ teaspoon salt
  • ¼ dried chili flakes
  • 2-15 ounce cans chickpeas, drained and rinsed
  • ½ cup chicken or vegetable (more if needed to thin)
  • 1-15 ounce can crushed tomatoes
  • 2 cups roughly chopped curly kale leaves
  1. Heat olive oil in a cast iron pot over medium heat.
  2. Add the onion and cook until soft, about 5 minutes.
  3. Add the garlic and sauté for another two minutes.
  4. Add the parsley, salt and chili flakes and stir well.
  5. Add the tomatoes, ½ cup stock, and the chickpeas and bring to a boil.
  6. Reduce heat to a simmer and cook, stirring occasionally, for 20-30 minutes.
  7. Transfer ½ of the mixture (about two cups) to a blender and roughly blend.
  8. Return the blended chickpeas back to the pot and cook on low heat. stirring well, adding more stock if necessary.
  9. Add the chopped kale and cook another 10 minutes.
Recipe by Three Hungry Boys at