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.

By Darshana Thacker Wendel,


  • 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.

Comments (42)

(5 from 35 votes)

Recipe Rating

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I made this with sweet potatoes and coconut milk. It was very tasty and easy to make.


Just made this tonight. Absolutely beautiful. Will be making again. Thankyou.

Diane Kartchner

Can’t wait to try it. I have all the ingredients right now.


This recipe is so so delicious and so easy to make. Thank you for the recipe!!! I made it again today for lunch. I enjoy it!


Absolutely delicious, filling, inexpensive and so easy! This recipe is perfect exactly as is, but it's also one of those that you can easily substitute ingredients and amounts for what you have on hand or what you prefer. I love it!!!

Jennifer Lacroix

This easy dish turned out to be a big hit with my not-prone-to-like-curry family members. I substituted a dash of chipotle pepper in place of the cayenne, which the plant-based milk and potatoes rounded out nicely. I also used an entire 14.5 ounce can of diced tomatoes, which also turned out well. Highly recommend!


I made this today and it was a success. Very tasty and colourful. I did cook the potatoes longer, following the comments posted.


Love this recipe. As I had lots of spinach I substituted the kale. Will definitely cook again.

Sheri James

I have made this several times. I love it!!


This recipe is in our family meal rotations. So delicious & easy!

Monika Nabuco

I made this recipe today. It was really good. I added tofu to it and it. Super good.

Monika Nabuco

Forgot to add the curry powder :-D - it was still good :-) and I used coconut milk :-)


Made this last night and changed a bit due to lack of ingredients. My plant based milk was unsweetened vanilla and I did not have any canned coconut milk so I just added the entire can of tomatoes along with about 1/2 cup of vegetable broth. I used frozen chopped kale and since the package contained 3 cups I put the whole quantity in. I felt very healthy eating this and will make again using the milk. I'd probably kick the spices up just a bit.


This is one of my all-time FOK favourites! I substitute the 1 Tbsp curry powder for 1 tsp each curry powder, coriander and cumin. Doubles well and makes just the best leftovers.


Excellent, cheap and satisfying. Will definitely make this regularly.

debra moegelin

can chili powder be substituted for the curry powder and can flat parsley also be substituted for the cilantro?


This recipe is so easy and delicious. It’s become part of our family’s regular meal rotation. I always double the recipe so there’s leftovers.


Delightful. I cooked potatoes a little bit before adding the onions, but I really did not need to. I used 1 tsp curry powder. I'll definitely make this again!

Lynn Rooks

know its going to be great, waiting til next to shop, have some items that need to be used today. spinach and sweet potatoes sound good to me.


Absolutely loved it I substitute the garlic powder for fresh garlic and the can Tommatos for fire roasted tomatoes very easy to make and inexpensive

Thank you for the delicious recipe! Like others, I cooked the potatoes a bit longer. I also used sweet potato. Delicious!

Thank you for the delicious recipe

Zory P.

Delicious base recipe. You can add or subtract ingredients to make it your own. I added 1c. diced butternut squash pre-steamed for 3min before adding to saucepan, 1 can of navy beans, and cut the kale to 1c. but added 1c. baby spinach. I also used a sweet curry because that’s what I prefer, increasing the amount to 1-1/2 tbs. Since I made these additions, it required a bit more liquid. I chose to add vegetable broth to the consistency I prefer. Yum!


It's a very nice, quick, nutritious cheap meal. As a broke student, I thoroughly enjoyed this, but I think the 10 minutes of initial cooking time is a bit on the short side. My diced potato cubes (that were even smaller than 1,5 inch/3,5cm) came out rather hard and undercooked still. I suppose some mildly undercooked potato is fine to eat so I went ahead and finished the batch, but next time I might take more time to make sure the potatoes are properly cooked through.


Just had a similar experience, definitely needed to cook the potatoes more. I was very disappointed when my two hungry children sat at the table only to find that the potatoes were way undercooked. otherwise it's a delicious and hearty meal.


I am usually not a fan of curry but I figured since I have control of the recipe that I would try it… plus I had all ingredients on hand to use. I cut the curry seasoning way down to just a teaspoon and although by nature it usually overpowers a dish this time it allowed for the other flavors to come through! I was pleasantly surprised!


Thank you , Kathy. I do not care for Curry either, but will only add a little like you said. It is so good for you!


Have made this a number of times minus the rice. Used as a stew. Substitute spinach for kale and flex on the amounts as I desire. Love this!

Julie Morin

Really enjoyed this and will make it again.


I give this recipe two thumbs up! It's very flavorful and hearty. Love how easy it is to make and also love the leftovers for the next day!


This dish is easy to make and really good.


This recipe was delicious. I did not add the plant based milk, lemon juice, and salt.

Anne Sidari

This is a great recipe. We threw in some large-dice carrots and some extra kale. All of the ingredients are highly accessible, it's healthy, and delicious.

Clare Hart

This is excellent, even with my substitution of the green of green onions. (Hoping that changes soon!) I'm making it again today. :)

Liza Abbott

Do you cook the potatoes first?


When I put potatoes in a soup or stew I dice them up and throw them in raw. Diced helps them cook faster.


Loved this recipe. It was super flavorful.

Amanda S

I didn't measure everything exactly and I used coconut milk instead but it was delicious! My kids love it too. The lemon at the end really brings it together.

Clare H.

I had to make a lot of adjustments to make this work. One of the things that really bothers me about most of our American palates, is the desire to over salt everything. I thought since this came from Forks Over Knives, it wouldn't be a problem. I should always taste first.

Clare Hart

I'm making this a second time today and am sorry for my first comments. It's a good dish.

Lindsay Ducharme

Delicious! I used coconut milk in mine.

Robert C Frauenthal

Tremendous website.


Great Taste and easy to make. Thank You

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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