Chickpea and Kale Stew with Indian Spices

Chickpea Stew with Kale and Sweet Potatoes

In winter, the body simply craves comfort: sweaters and blankets, fuzzy slippers, a crackling fireplace, and a bowl of hot, delicious stew to warm the tummy.

My Chickpea and Kale Stew, simmered with Indian spices, does more than warm the tummy though. It delights your tastebuds with the eclectic flavors of toothy kale, succulent sweet potato, vibrant garlic, and tangy lime. And then it goes and turns your body into a lean, mean, fat-burning machine. How’s that for perfection?

Chickpea Sweet Potato Curry

I used my pressure cooker to give me a head-start on this recipe on a busy weeknight. All I did was cook the kale and the chickpeas together until both were tender and perfect. To add to the convenience I used frozen kale, although fresh kale would also work great here. And by all means, use canned chickpeas if you want to.

I’ve been sharing Valentine’s Day recipes on this blog for the last few days and there is more to come, but I wanted to take a little break with this everyday comfort food. If you live in the northeast, I hope you are taking all the precautions you can against the nasty blizzard heading your way.

A lovely weekend to all!

Kale Chickpea Stew

Chickpea and Kale Stew with Indian Spices
Prep time
Cook time
Total time
Recipe type: Main
Serves: 8-12
  • 1 cup dry chickpeas
  • 1 16-oz package of chopped kale
  • 2 large sweet potatoes, cut into ½-inch cubes
  • 1 large onion, thinly sliced
  • 1 tbsp grated ginger
  • 5 cloves of garlic, minced
  • ½ tsp turmeric
  • 1 heaping tbsp sambar powder
  • 2 dry red chillies (optional)
  • 1 tsp cumin seeds
  • 1 tbsp coriander powder
  • ½ cup canned coconut milk
  • 1 tsp canola or other vegetable oil
  • Juice of 1 lemon
  1. Pressure-cook the chickpeas and kale together until tender. If you don't have a pressure cooker, soak the chickpeas overnight and then place them in a pot with the kale (use fresh kale if you don't want to use the frozen). Cover with water and cook about 45 minutes to an hour or until the chickpeas are tender.
  2. Heat the oil in a separate pot and add the cumin seeds.
  3. When they sputter, add the onions and red chillies and saute until they start to brown, about 3-4 minutes.
  4. Add the ginger and garlic and saute for a few more seconds.
  5. Add the sambar powder, turmeric, and coriander powder. Mix well and then add the sweet potatoes.
  6. Saute the sweet potatoes for five minutes or until they start to soften. Now add the chickpeas and kale and any stock from cooking the chickpeas, and bring to a boil. If the mixture is too dry, add water.
  7. Cover the pot and cook for another 10 minutes or until the sweet potatoes are really tender.
  8. Add the coconut milk and lemon juice. Stir well and turn off before the stew comes to a boil.
  9. Serve hot over some rice or bulgur or couscous.
  10. Enjoy, all!

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

19 thoughts on “Chickpea and Kale Stew with Indian Spices

  1. Permalink  ⋅ Reply


    February 9, 2013 at 1:10am

    Lean-mean- fat- burning- machine. ’nuff said!

  2. Permalink  ⋅ Reply


    February 9, 2013 at 1:43am

    OK this is exactly what I want now! And I have all the ingredients! YESSSSSS! Looks fabulous by the way.

    • Permalink  ⋅ Reply


      February 11, 2013 at 10:09pm

      Kamini, thanks! I think of this as my-body-is-a-temple food: tastes great and does great things to the body too!

  3. Permalink  ⋅ Reply


    February 9, 2013 at 3:22am

    Wow. Such a healthy and delicious stew. A very unique combination of ingredients. I’m going to try this very soon.

    • Permalink  ⋅ Reply


      February 11, 2013 at 10:09pm

      Thanks, Pavani. These different ingredients go together really well. Hope you try it. :)

  4. Permalink  ⋅ Reply


    February 9, 2013 at 4:09am

    This looks so incredible, especially so with the snow and wind blowing outside. You have the three ingredients that make anything delicious: coconut milk, kale, and sweet potatoes!

    • Permalink  ⋅ Reply


      February 11, 2013 at 10:10pm

      Foodfeud, my thoughts exactly! I could eat those three ingredients in anything.

  5. Permalink  ⋅ Reply


    February 10, 2013 at 2:27am

    Hey, this works as Valentine’s Day food for me! It sounds so warm and comforting. :)

    • Permalink  ⋅ Reply


      February 11, 2013 at 10:11pm

      Eileen, yes, I’d probably cook this for V-day too. :) Sorry I deleted your original comment by error and had to post as Anonymous– my fingers are sometimes just too big for my smartphone and I accidentally hit the “delete” button instead of “publish”. :(

  6. Permalink  ⋅ Reply


    February 10, 2013 at 6:35pm

    I am gonna try this with pumpkin instead of the sweet potato.

  7. Permalink  ⋅ Reply

    Indian Spices

    February 12, 2013 at 10:25am

    Seemingly healthy vegetable stew which will help invoke taste buds.

  8. Permalink  ⋅ Reply

    Stephen Baird

    March 3, 2013 at 7:20pm

    We’ve made this twice now :)

    This time I doubled the onion as we both love onion and added mustard seed and kolonji to the dill seeds at the start of the process

    Thanks for such an inspiring site, we are so looking forward to cooking more of the recipes

    • Permalink  ⋅ Reply


      March 7, 2013 at 4:00pm

      Stephen, thanks for your kind words and the feedback. So happy you liked it!

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