Recipes · Soups & stews
Kale Stew with Chickpeas
AI-written · not yet kitchen-tested
A kale stew without meat that is still filling: chickpeas and potatoes make it hearty, while mustard and smoked paprika give it a savory depth. With frozen kale it is ready in half an hour.
Kale Stew with Chickpeas
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 500 g (1.1 lb) kale frozen chopped, or 600 g (1.3 lb) fresh
- 1 onion
- 2 garlic cloves
- 400 g (14 oz) potatoes starchy or all-purpose
- 2 tbsp oil
- 1 tsp smoked paprika
- 1 l (4 1/4 cup) vegetable broth
- 240 g (8.5 oz) chickpeas drained weight, 1 can
- 1 tbsp medium-hot mustard
- 1 tbsp lemon juice
- salt and pepper to taste
Method
- Wash fresh kale, remove the thick stems and chop the leaves coarsely. Have frozen kale ready according to the package directions; it does not need to be thawed.
- Finely dice the onion and garlic, peel the potatoes and cut them into 3/4-inch (2 cm) cubes. Drain and rinse the chickpeas.
- Heat the oil in a pot and cook the onion and garlic for 3 minutes. Briefly toast the paprika with them.
- Add the potatoes, kale and broth, bring to a boil and simmer, covered, for 15 minutes (fresh kale 20 to 25 minutes), until the potatoes are soft.
- Stir in the chickpeas and mustard and warm through for another 5 minutes. Season with salt, pepper and lemon juice.
Tip: Fresh kale tastes best after the first frost. Frozen kale is available in stores all year round.
Tip: If you want meat in it, brown slices of smoked pork sausage or diced bacon with the onion.