Chickpea and Kale Stew with Smoked Paprika
Hearty, savory stew featuring tender chickpeas and wilted kale, seasoned with smoky paprika and garlic. This mediterranean-inspired soups (vegetarian) ready in about 48 minutes pairs (15 oz each) chickpeas, kale, medium 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
Instructions
- Step 1: Drain and rinse chickpeas. Finely chop onion and mince garlic. Remove tough kale stems and tear leaves into bite-sized pieces.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chickpea and Kale Stew with Smoked Paprika take to make?
Total time is about 48 minutes (15 min prep + 33 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Kale Stew with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz each) chickpeas from drying out.
Can I substitute ingredients in Chickpea and Kale Stew with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Kale Stew with Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Kale Stew with Smoked Paprika vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
