Slow-Cooked Cumin-Spiced Chickpea Stew

A deeply aromatic, creamy stew with tender chickpeas, tomatoes, and warming cumin, perfect for chilly evenings.

Cuisine: Indian

Category: Vegetarian

Prep: 15 minutes. Cook: 33 minutes.

Serves 6.

Ingredients

• 2 cans (15 oz each), drained and rinsed chickpeas
• 1 can (14 oz) diced tomatoes
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 tsp cumin
• 1/2 cup coconut milk
• 1 cup chicken broth
• 2 cups, chopped kale
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Sauté onion until soft (5 minutes), then add garlic and cumin, stirring for 1 minute until fragrant.
2. Step 2: Stir in drained chickpeas, diced tomatoes, chicken broth, and salt. Bring to a gentle simmer and cook uncovered for 20 minutes.
3. Step 3: Add coconut milk and kale, stirring until kale wilts and stew thickens (about 8 minutes).
4. Step 4: Reduce heat to low and simmer uncovered for 5 more minutes until flavors meld.