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  • Prep-time: / Ready In:
  • Makes 4 cups

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.

Chickpea Curry Stew

Ingredients

  • 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

Instructions

  1. 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.
  2. Stir in cilantro, lemon juice, and salt. Serve stew over rice.

Comments (28)

(4.71 from 24 votes)
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Cathy2 months ago
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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.

Caroline3 months ago
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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.

Megan4 months ago
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Excellent, cheap and satisfying. Will definitely make this regularly.

debra moegelin5 months ago
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can chili powder be substituted for the curry powder and can flat parsley also be substituted for the cilantro?

Heather6 months ago
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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.

Julie6 months ago
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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 Rooks7 months ago
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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.

Dawn7 months ago
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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!7 months ago
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Thank you for the delicious recipe

Thomas8 months ago
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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.

Kathy8 months ago
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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!

Sharon7 months ago
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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!

Colleen8 months ago
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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!

Julie Morin11 months ago
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Really enjoyed this and will make it again.

Amy11 months ago
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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!

Rachael12 months ago
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This dish is easy to make and really good.

Sookie12 months ago
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This recipe was delicious. I did not add the plant based milk, lemon juice, and salt.

Anne Sidari1 year ago
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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 Hart1 year ago
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This is excellent, even with my substitution of the green of green onions. (Hoping that changes soon!) I’m making it again today. 🙂

Liza Abbott1 year ago
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Do you cook the potatoes first?

Holly1 year ago
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When I put potatoes in a soup or stew I dice them up and throw them in raw. Diced helps them cook faster.

Teresa1 year ago
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Loved this recipe. It was super flavorful.

Amanda S1 year ago
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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.1 year ago
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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 Hart1 year ago
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I’m making this a second time today and am sorry for my first comments. It’s a good dish.

Lindsay Ducharme1 year ago
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Delicious! I used coconut milk in mine.

Robert C Frauenthal1 year ago
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Tremendous website.

Louis1 year ago
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Great Taste and easy to make. Thank You

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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 DarshanasKitchen.com and follow her on Instagram for more.

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