Warming Chickpea Stew

Warming Chickpea Stew

It’s the perfect weather for stew! With warming spices, a rich tomato broth, chickpeas and kale, this is one hearty bowl. Our recipe is ever adaptable - switch out the chickpeas for another legume, bean or grain, switch out the kale for spinach or chard, switch out the chicken broth for vegetable broth to make a vegan version. Eaten alongside our sourdough batard, you know it’s perfect for dipping!

yield: serves 2 as a generous main

For the stew

  • 3 tbsp extra virgin olive oil
  • 1/2 of a medium onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 1 bay leaf
  • 2 sprigs thyme
  • 1/2 tsp fennel seeds
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp dried oregano
  • 1/2 tsp crushed red pepper
  • 1/2 tsp cracked black pepper
  • 1/2 tsp salt
  • 1 cup canned crushed tomatoes (with the liquid)
  • 1 cup chicken broth (substitute vegetable broth for a vegan/vegetarian version)
  • 1 cup water
  • 1 can chickpeas, rinsed and drained
  • large handful kale leaves
  • juice of 1/2 a lemon

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, bay leaf and thyme. Cook, stirring occasionally for 6-8 mins until the onions are just translucent. Add the fennel seeds, garlic powder, cumin, turmeric, oregano, crushed red pepper, black pepper and salt to the pot. Let the spices warm for 1 minute. Add the crushed tomatoes with the chicken (or vegetable) broth and water, stir to combine. Bring the stew up to a boil over high heat for 3-4 minutes and then reduce the heat to medium low to simmer for 15 minutes, stirring occasionally. Next, add chickpeas, kale and lemon juice & mix till combined. Let simmer for an additional 15 minutes until the kale is wilted. Remove bay leaf from the stew and taste for seasoning

To serve

  • greek yogurt or sour cream (omit for vegan version)
  • fresh cilantro, roughly chopped
  • drizzle of extra virgin olive oil
  • For the Love of Bread organic country sourdough batard, sliced

Serve in shallow soup bowls with an optional dollop of greek yogurt or sour cream, fresh cilantro, a drizzle of olive oil, and warm sourdough bread on the table.