Easy Chickpea & Kale Stew
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
- 2 tablespoons olive oil
- 1 small onion or shallot, chopped
- 2–4 cloves garlic, chopped
- 2–4 stalks celery, chopped
- 1–2 cups chopped vegetables of choice (e.g., zucchini, broccoli, cauliflower, Brussels sprouts)
- 2 cups chopped kale, stems removed
- 1 pound carrots, sliced
- 1 can chickpeas, drained and rinsed
- 1 can other beans of choice (black, kidney, great northern, pinto, or more chickpeas)
- ½–1 cup marinara sauce
- 1 tablespoon vegetable, chicken, or beef stock powder
- Salt and pepper to taste
Instructions:
- In a large soup pot, heat olive oil over medium heat. Sauté onion and garlic until tender and translucent.
- Add celery and carrots; cook for 2–3 minutes.
- Add other chopped vegetables and sauté for 3–5 minutes.
- Add both cans of beans, marinara sauce, and stock powder. Add enough water to cover ingredients. Bring to a boil.
- Reduce heat to a simmer, partially cover, and cook for 10–15 minutes.
- Add kale and stir until wilted. Taste and adjust seasoning with salt and pepper.
