I would like to share with you an easy recipe that I’ve been making every week for the last three weeks. Kale and Chickpea Stew! This stew is hearty from the chickpeas, a little creamy from the parmesan cheese, and a little spicy from the fire-roasted tomatoes. It’s such a good combination and it’s no wonder I’ve been making it every week for the last three weeks! It will also be on your table in 30 minutes!
Kale is one of the vegetables that I think I might try and introduce to my brother. I wouldn’t say he’s a picky eater but I’m pretty sure there’s just two veggies he eats. Kale isn’t one of them. I guess it’s just one of those veggies that people tend to forget about. Until a couple of years ago I never really cared about the way it was presented to me and I always thought it was a vegetable I didn’t like. Welllll let me tell you something honey- I buy it now almost every week.
If you aren’t so sure about it, I have a couple of recipes that are so tasty and it will turn you into a kale lover! If you like creamy pastas try out this Kale Pasta with Lemon and Ricotta. Lover of all things greek? Try this Chopped Greek Kale Salad. If you love big breakfast or lunches for the week you should try this Kale and Sweet Potato Hash with Chorizo. If you happen to try any of those please let me know what you think of them!
*Currently thinking of which of these my brother would enjoy the most*
That’s what big sisters are here for, right? Making brothers eat their vegetables so they can grow up to be big and strong? :-p
What are your favorite kale recipes? Leave them in the comments below!
- 2 tablespoon extra virgin olive oil
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 can chickpeas, drained
- 1 teaspoon dried thyme
- 1 (14.5 ounce) can fire-roasted tomatoes
- 2 cups vegetable stock
- 1/2 cup shredded Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 2 cups chopped kale
- Parsley, for topping
- Shredded Parmesan, for topping
- Heat olive oil to medium heat in a large pot.
- Add onions and saute 2-3 minutes, or until fragrant.
- Add garlic and thyme, saute for an additional minute, or until garlic becomes fragrant.
- Pour in chickpeas and cook 4-5 minutes.
- Add tomatoes and vegetable stock, Parmesan cheese, salt, pepper, paprika, and cumin.
- Bring to a boil and stir in kale.
- Turn heat down to medium low and cook until kale is wilted, or about 5 minutes.
- Serve hot, garnished with parsley and Parmesan cheese.
Adapted from Naturally Ella