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Kale & Chickpea Soup

Kale & Chickpea Soup

Vegan Winter Lentil Stew, Moroccan Lentil and Veggie Stew, or West African Peanut Stew.

Smoky Potato Chickpea Stew

Taste Profile

The spices for this stew is extremely easy, simply a lots of smoked paprika and curry powder, plus a little pinch of red pepper flakes for kick. I simmered the soup for an excellent long time that made the potatoes break down and thicken the broth into a wonderfully thick stew. I was truly bummed that I didn’t have an actually great loaf of bread to scoop up this stew, but I found some saltine crackers in my kitchen, which operated in a pinch. Feel in one’s bones that this stew is simply pleading for a nice piece of crusty bread to go along with it!

Can You Freeze Smoky Potato Chickpea Stew?

Yes! This dish freezes wonderfully. Just divide the soup into single parts after cooking, cool the parts totally in the refrigerator first, then move to the freezer for long term storage. You can keep the stew frozen for about three months. I like to use the multiple-use Ziploc containers due to the fact that they can go straight from the freezer to the microwave for quick reheating when I require a quick meal.

Can I Substitute the Kale?

Yes, spinach makes a fantastic alternative to the kale. Because spinach is much softer and more fragile than kale, include the spinach at the very end and just stir it into the stew until wilted.

Smoky Potato Chickpea Stew

This Smoky Potato Chickpea Stew is a hearty and filling plant-based meal that will keep you full and warm this winter season!

Overall Cost: $ 5.74 dish/ $0.96 serving

Preparation Time: 10 mins

Cook Time: 1 hr

Overall Time: 1 hr10 minutes

Servings: 6 1.3 cups each

  • 2 Tbsp olive oil($ 0.26)
  • 2 cloves garlic($ 0.16)
  • 1 tsp grated fresh ginger
  • 1 yellow onion($ 0.32)
  • 1 Tbsp curry powder($ 0.30)
  • 1 Tablespoon smoked paprika($ 0.30)
  • pinch crushed red pepper($ 0.02)
  • 115 oz. can fire roasted diced tomatoes($ 1.00)
  • 2 russet potatoes (1.75 -2 pounds total)($ 1.62)
  • 115 oz. can chickpeas($ 0.55)
  • 4 cups veggie broth *($ 0.52)
  • 1/4 lb. fresh kale, sliced($ 1.16)
  • Carefully dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a big soup pot with the olive oil and sauté over medium heat till the onions are soft and transparent.

  • Include the curry powder, smoked paprika, and red pepper flakes to the pot and continue to stir and cook for 1-2 minutes more to toast the spices.

  • While the onion, garlic, and ginger are sautéing, peel the potatoes and cut them into 1-inch cubes. Drain the chickpeas.

  • Once the spices are toasted, add the potatoes, fire roasted diced tomatoes (with juices), and chickpeas to the pot. Pour the vegetable broth over leading, then stir up until whatever is combined.

  • Place a cover on the pot, turn the warm up to medium-high, and enable it to come to a boil. When boiling, turn the heat to low and permit the soup to simmer with the lid in location for 45 minutes, stirring periodically.

  • After 45 minutes, stir the stew well and smash the potatoes versus the side of the pot to assist them break down and thicken the stew. Include the chopped kale and stir it into the stew till it has actually wilted. Taste the soup and change the salt or other spices if preferred. Serve hot with crusty bread or crackers.

I use Better Than Bouillon to make my broth.

Serving: 1 Serving Calories: 30078 kcal Carbohydrates: 5315 g Protein: 9.92 g Fat: 7.12 g Sodium: 8846 mg Fiber: 9.47 g

Nutritional worths are price quotes just. See our full nutrition disclosure here.

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Action by Action Photos

Finely dice one onion, mince two cloves of garlic, and grate about a teaspoon of fresh ginger. Include the onion, garlic, and ginger to a large soup pot in addition to 2 Tbsp olive oil and sauté over medium heat until the onions are soft and transparent, then include 1 Tablespoon curry powder, 1 Tablespoon smoked paprika, and a pinch of red pepper flakes. Continue to sauté for 1-2 minutes more to toast the spices.

While the onions garlic and ginger are sautéing, peel and dice 2 russet potatoes and drain one 15 oz. can of chickpeas. When the spices have toasted, include the potatoes, chickpeas, and a 15 oz. can of fire roasted diced tomatoes (with juices) to the pot.

Pour 4 cups vegetable broth over the contents of the pot, stir everything truly well, then place a cover on top an turn the heat on to medium-high. Allow the stew to come as much as a boil. Once it reaches a boil, turn the heat to low and let it simmer for 45 minutes, stirring just occasionally. After 45 minutes, stir well and smash the potatoes against the side wall of the pot to help thicken the stew (the photo is after smashing).

Pre-bagged sliced kale is the best thing that ever happened to me (all right, perhaps that’s an exaggeration). I utilized about 1/3 of this 12 oz. bag. You can use however much you desire. Simply add a couple of handfuls to the stew and stir it in till the kale is wilted.

If you like your kale extra tender, you can simmer it a bit longer to soften it up, however I like my own to have some tooth and to be brilliant green. It is necessary to taste the stew at this moment and change the salt and spices to your taste. Depending on what kind of broth you used, you might want to add a touch more salt to actually make the tastes pop. Or possibly you want just a little bit more heat, so you include another pinch of red pepper flakes.

While the saltines were great in the stew, I actually wish I had a great crusty, chewy loaf of ciabatta!:D

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