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- Makes 4 cups
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This Indian-inspired chickpea stew features a mouthwatering combination of flavors and textures, with slightly crunchy kale complementing the more fork-tender ingredients. Taking time up front to dice the potatoes will help them cook more quickly and evenly. Note that this recipe calls for cooked rice, so be sure to have that ready to go. Find more ideas in our round up of favorite chickpea recipes.
- 1 medium onion, finely chopped (1 cup)
- 1 Yukon gold potato, cut into ½-inch cubes (1 cup)
- 1 tablespoon curry powder
- 2 teaspoons garlic powder
- Dash cayenne pepper
- 2 cups chopped kale, with stems
- 1½ cups cooked chickpeas
- 1 cup unsweetened, unflavored plant-based milk
- ½ of a 15-oz. can diced tomatoes (¾ cup), undrained
- 2 tablespoons finely chopped cilantro
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
- 1½ cups cooked brown rice, warmed
- In a large saucepan combine the first five ingredients (through cayenne) and ¼ cup water. Cook over medium 10 minutes, stirring occasionally. Add kale, chickpeas, milk, and tomatoes. Cook about 5 minutes more or until thickened, stirring occasionally.
- Stir in cilantro, lemon juice, and salt. Serve stew over rice.