Cumin-Spiced Chickpea Stew with Kale
Hearty chickpea stew simmered with cumin and fresh kale for a nutrient-packed meal. This Mediterranean-inspired vegetarian recipe, ready in about 37 minutes, pairs Chickpeas, Kale, Cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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
- 1 can, 15 oz, drained Chickpeas
- 2 cups, chopped Kale
- 1 tsp Cumin seeds
- 3 cloves, minced Garlic
- 2 tbsp Tomato paste
- 1 1/2 cups Vegetable broth
- 1 tbsp Olive oil
- 1/4 tsp Red pepper flakes
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Equipment for this recipe
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Instructions
- Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1 tsp cumin seeds and 3 minced garlic cloves, sautéing for 1 minute until fragrant but not browned.
- Step 2: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Add 1 1/2 cups vegetable broth and 1 can drained chickpeas, bringing to a gentle simmer.
- Step 3: Simmer uncovered for 15 minutes, stirring occasionally. Stir in 2 cups chopped kale and 1/4 tsp red pepper flakes. Cook for 5-7 minutes until kale is tender but still vibrant green and chickpeas are heated through.
