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0 from 9 votes

Garbanzo Beans and Kale Stew

This hearty and filling stew is packed with slightly spicy chickpeas and kale

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4 servings
Course: Soup

Ingredients

  • 3 tablespoon olive oil
  • 3 cloves garlic thinly sliced
  • 1 (28 oz) can whole Italian tomatoes or crushed tomatoes
  • 1 teaspoon red pepper flakes
  • 1 teaspoon fennel seeds
  • 1 tablespoon White miso paste
  • 1 bunch (4 oz) Tuscan kale stems removed, leaves chopped
  • 1 (15 oz) can chickpeas
  • ¼ c fresh basil for serving
  • ¼ teaspoon salt

Instructions

    Cup of Yum
  1. Heat olive oil in a large non-stick pan over medium heat. Add garlic and cook for 30-60 seconds. Add tomatoes, red pepper flakes, fennel seeds, Miso paste and salt. Cook over medium low heat for 20 to 25 minutes while breaking up big chunks of tomatoes. 
  2. Stir in kale and chickpeas and cook for 3-5 minutes until kale wilts. Adjust the seasoning if needed, remove stew from the heat and serve topped with fresh basil leaves.

Notes

  • Adapted from Chickpeas And Kale In Spicy Pomodoro Sauce.