Chickpea and Kale Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Hearty, savory stew featuring tender chickpeas and wilted kale, seasoned with smoky paprika and garlic. This Mediterranean-inspired soup recipe (vegetarian), ready in about 48 minutes, pairs chickpeas, kale, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cans (15 oz each) chickpeas
• 5 oz kale
• 1 medium onion
• 3 cloves garlic
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Drain and rinse chickpeas. Finely chop onion and mince garlic. Remove tough kale stems and tear leaves into bite-sized pieces.
2. Step 2: Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until translucent, then add garlic and tomato paste, stirring for 1 minute until fragrant.
3. Step 3: Stir in smoked paprika, dried thyme, salt, and black pepper. Add chickpeas, vegetable broth, and 2 cups of water. Bring to a gentle simmer and cook for 15 minutes.
4. Step 4: Add kale and simmer uncovered for 8 minutes until kale is wilted and tender. Stir in lemon juice, then adjust seasoning. Serve hot with crusty bread.