Smoky Chickpea Stew with Cherry Tomatoes & Kale

Name: Smoky Chickpea Stew with Cherry Tomatoes & Kale
Yield: Makes 3–4 servings
Ingredients: 1 tablespoon ground cumin; 2 cups cherry tomatoes, halved; ¼ teaspoon sea salt; 1½ teaspoons smoked paprika; Sour Cream (see recipe below) or chopped avocado, optional; ½ teaspoon sea salt or to taste; 1 tablespoon apple cider vinegar; 1 cup cashews, soaked in water for 2–3 hours; ½ cup water; 2 cups roughly chopped kale; 3 tablespoons tomato paste; 3 cups low-sodium vegetable broth (more if needed); 1 tablespoon nutritional yeast; 1½ cups cooked or canned chickpeas, drained and rinsed; 1 medium red potato, peel on, chopped into 1-inch cubes; ¾ teaspoon Dijon mustard; 2 medium yellow onions, diced; 6 garlic cloves, minced

Preparation info

Makes
3–4
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

A simple, smoky stew that makes wonderful use of cherry tomatoes, especially when they’re in season. I like to add a dollop of Sour Cream or diced avocado to make it extra special!

Ingredients

2 medium yellow onions, diced
6 garlic cloves, minced
1 tablespoon ground cumin

Main course
Vegan
Gluten-free

Method

Preparation

In a large pot, sauté the onions with a few tablespoons of water for 5 to 7 minutes until the onions become translucent. Add more water as needed to prevent burning.
Add the garlic, cumin, smoked paprika, cherry tomatoes, and tomato paste and continue to sauté, stirring, for another 2 minutes.
Next, add the potato, chickpeas, and br