Smoky Spicy Chickpea Stew

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Smoky Spicy Chickpea Stew

Super quick and easy to make, but don't be fooled by the simplicity of this recipe, it's bursting with complex flavours. It gets even better the next day so it's a perfect make-ahead meal.
My Notes:
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Meal Type: dinner, Lunch
Keyword: chickpea, smoky, spicy, stew
Special: 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Chickpeas, Kale, Rice, Spinach, Tomatoes
Servings: 4
Calories: 257kcal
Ingredients
  • 1 tablespoon(s) olive oil
  • 1 yellow onion chopped
  • 4 clove(s) garlic minced or pressed
  • 1 28oz can(s) diced tomatoes
  • 1 1/2 teaspoon(s) smoked paprika
  • 1/4 - 1 1/2 teaspoon(s) crushed red pepper flakes (depending on spice preference)
  • 1 teaspoon(s) dried thyme
  • 1 teaspoon(s) brown or white sugar
  • 3/4 teaspoon(s) salt
  • 1 19oz can(s) chickpeas (2 cups), drained and rinsed
  • 2 large handfuls chopped kale or spinach (about 4 cups)
Instructions
  • Heat the oil in a large pot or high-sided skillet. When hot, add the onion and garlic and sauté for about 5 minutes until the onion turns transluecent and begins to brown.
  • Stir in the tomatoes, smoked paprika, crushed chili flakes (I used 1 teaspoon), dried thyme, sugar, and salt. Continue to cook, stirring often, for 10 - 15 minutes until the tomates have cooked and darkend in colour.
  • Mix in the chickpeas and kale and cook another few minutes until heated through and the kale wilts into the sauce. Serve hot over cooked grain of choice.
Notes
Oil-free: skip the olive oil and do a water or broth sauté instead.
Gluten-free: use a gluten-free grain such as rice or quinoa (not cous cous).
Chickpeas: can be substituted with an equal amount of another type of bean. 
Spicy: if you do not like spice you may omit the crushed chili flakes. If you do like spice you can use 1/4 teaspoon to 1 1/2 teaspoons crushed chili flakes depending on your spice preference. (I used 1 teaspoon).
Smoked Paprika: If you do not have smoked paprika on hand you can use regular paprika and a few dashes of liquid smoke.
Make-ahead: this recipe tastes even better the next day. Store the cooled stew in an air-tight container in the fridge for up to 3 - 4 days.
Nutrition
Serving: 1serving without grain (recipe makes 4 servings) | Calories: 257kcal | Carbohydrates: 42g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 504mg | Potassium: 1027mg | Fiber: 9g | Sugar: 11g | Vitamin A: 7576IU | Vitamin C: 103mg | Calcium: 222mg | Iron: 6mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan