One-Pot Chickpea and Kale Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A comforting, plant-powered stew simmered with tender chickpeas, seasonal vegetables, and aromatic herbs for a nourishing weeknight meal. This mediterranean-inspired one pot (vegetarian) ready in about 35 minutes pairs olive oil, onion, garlic 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

• 1 tbsp olive oil
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1, diced carrot
• 1 stalk, diced celery
• 1 (15 oz) can, drained chickpeas
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 2 cups, chopped kale
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk, and cook for 3 minutes until fragrant.
3. Step 3: Stir in 1 can drained chickpeas, 1 can diced tomatoes, 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 15 minutes.
4. Step 4: Add 2 cups chopped kale and cook for 5 more minutes until tender.