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:

  1. In a large soup pot, heat olive oil over medium heat. Sauté onion and garlic until tender and translucent.
  2. Add celery and carrots; cook for 2–3 minutes.
  3. Add other chopped vegetables and sauté for 3–5 minutes.
  4. Add both cans of beans, marinara sauce, and stock powder. Add enough water to cover ingredients. Bring to a boil.
  5. Reduce heat to a simmer, partially cover, and cook for 10–15 minutes.
  6. Add kale and stir until wilted. Taste and adjust seasoning with salt and pepper.
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