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?
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!
Chickpea and Kale Stew
Ingredients
- 1 cup dry chickpeas
- 1 16- oz package of chopped kale
- 2 large sweet potatoes , cut into 1/2-inch cubes
- 1 large onion , thinly sliced
- 1 tbsp grated ginger
- 5 cloves of garlic , minced
- 1/2 tsp turmeric
- 1 heaping tbsp curry powder or sambar powder
- 2 dry red chillies (optional)
- 1 tsp cumin seeds
- 1 tbsp coriander powder
- 1/2 cup canned coconut milk
- 1 tsp canola or other vegetable oil
- Juice of 1 lemon
Instructions
- 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.
- Heat the oil in a separate pot and add the cumin seeds.
- When they sputter, add the onions and red chillies and saute until they start to brown, about 3-4 minutes.
- Add the ginger and garlic and saute for a few more seconds.
- Add the sambar powder, turmeric, and coriander powder. Mix well and then add the sweet potatoes.
- 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.
- Cover the pot and cook for another 10 minutes or until the sweet potatoes are really tender.
- Add the coconut milk and lemon juice. Stir well and turn off before the stew comes to a boil.
- Serve hot over some rice or bulgur or couscous.
- Enjoy, all!
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Try these recipes next:
One Pot Curried Spaghetti with Kale
Black Eyed Peas Dal with Cilantro and Mint
Vegan African Peanut Stew with Eggplant and Okra
Lean-mean- fat- burning- machine. ’nuff said!
And it’s all true, of course. 🙂
Thank You for this amazing recipe!! I loved it 🙂 Thanks for the site, being vegetarian and gluten fee and dairy free is hard sometimes but your site has made it a ton easier.
OK this is exactly what I want now! And I have all the ingredients! YESSSSSS! Looks fabulous by the way.
Kamini, thanks! I think of this as my-body-is-a-temple food: tastes great and does great things to the body too!
Wow. Such a healthy and delicious stew. A very unique combination of ingredients. I’m going to try this very soon.
Thanks, Pavani. These different ingredients go together really well. Hope you try it. 🙂
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!
Foodfeud, my thoughts exactly! I could eat those three ingredients in anything.
Yummy and irresistible..love it
Divya, thanks. 🙂
Hey, this works as Valentine’s Day food for me! It sounds so warm and comforting. 🙂
Eileen
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”. 🙁
I am gonna try this with pumpkin instead of the sweet potato.
That’d be a very nice substitution.
Looks great! LOVE the colors!
Thanks, Jennifer. 🙂
Seemingly healthy vegetable stew which will help invoke taste buds.
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
Stephen, thanks for your kind words and the feedback. So happy you liked it!
Wonderful stew. I couldn’t find sambar powder so I substituted two tbsp of curry powder. Any suggestions where to find sambar powder and best brands?
Hi Adam, so glad you liked the stew– thanks for letting me know! I almost never buy Sambar Powder but there are a few like MDH and MTR on the market. You can find them on Amazon or most Indian grocery stores, although one thing to keep in mind is that some of these can be fiery hot. If you have a coffee grinder, it’s pretty easy to mix up your own sambar powder and you’ll also get the freshest flavor. You can find a recipe on my DIY masalas page here: https://holycowvegan.net/diy-spice-mixes
I made this for lunch today — very tasty. I used a five-spice packet that I bought a while ago in place of the sambhar powder, since it seems to have about the same ingredients. It’s good even if it isn’t exactly right!
As a recent vegan, I’ve been searching for interesting, tasty recipes, and have certainly found one here. It is absolutely delicious!
Creamy and sweet, chock full of healthy ingredients…kale, chick peas and in my case, butternut squash. Thus one’s a keeper!
The proportions for this recipe seem really off. Only 1 tsp of oil in which to cook an entire onion and 2 large sweet potatoes, plus ginger and garlic? And only 1/2 can of coconut milk? That’s not enough liquid. I ended up throwing everything together and cooking it in a whole can of coconut milk. It was still pretty good, but not ideal.
Also, there’s no description of how to cook this differently if you’re using canned chickpeas and fresh kale. That would be helpful.
Thank you. I will try one of your other recipes next time.