Chickpea and Kale Stew

Name: Chickpea and Kale Stew
Yield: Serves 4
Ingredients: 2 tablespoons tomato paste; ¼ teaspoon cayenne pepper; ½ teaspoon dried oregano or marjoram; ½ teaspoon dried oregano or marjoram; 1 teaspoon ground cumin; 2 teaspoons ground coriander; 2 russet potatoes, peeled and cut into ½-inch dice; 3 garlic cloves, minced; 1 large yellow onion, chopped; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, rinsed and drained; ½ teaspoon salt, or to taste; 1 (14.5-ounce) can diced tomatoes, undrained; 3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, rinsed and drained; 1 red or green bell pepper, chopped; 1 red or green bell pepper, chopped; 2 cups vegetable broth, plus more if needed; 6 cups chopped stemmed kale

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This rich-tasting stew is well balanced with protein, vegetables, and complex carbs, so no accompaniments are needed, although warm flatbread and a crisp green salad make terrific additions to the table.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 large yellow onion

Gluten-free
Vegan

Method

Heat the oil or water in a large pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, potatoes, coriander, cumin, oregano, cayenne, and tomato paste and cook, stirring, for 30 seconds. Add the broth and kale and cook, stirring occasionally, to wilt the kale. Stir in the bell pepper, tomatoes with their juic