Kale and Chickpea Stew
A hearty, nutritious, and easy-to-make stew packed with plant-based protein, fiber, and vitamins. Perfect for meal prep, this budget-friendly dish will warm you up and keep you satisfied.
Ingredients
- 1 can chickpeas drained and rinsed
- 4 cups kale chopped
- 1 onion diced
- 3 garlic cloves minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Red pepper flakes optional
- 1 tbsp lemon juice
Instructions
- Sauté onions in olive oil until translucent.
- Add garlic, cumin, and paprika; cook for another minute.
- Stir in tomatoes and vegetable broth, bringing it to a simmer.
- Add chickpeas and kale, simmer for 5–7 minutes until kale is tender.
- Finish with a squeeze of lemon juice.
- Serve hot, and enjoy!
Notes
For a creamier stew, add coconut milk or Greek yogurt at the end. Feel free to customize with extra protein like lentils, quinoa, or tofu. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.