I created this kale and chickpea stew with basmati rice years ago for Serious Eats, on a night when I didn't have much wherewithal — or many ingredients — left at the end of the day. It turned out so well that it's become a regular not just in our family's rotation but in many others.
It's gluten-free and vegetarian, and easily made vegan if you simply omit the cheese rind. This recipe makes a lot of stew. It's great for a party or for a couple of family dinners and will keep well throughout the week, only improving in flavor.
Tip
Basmati brown rice is like regular brown rice plus a little bit of magic. It's worth seeking out for sure.
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Kale and Chickpea Stew
I created this kale and chickpea stew with basmati rice years ago for Serious Eats, on a night when I didn't have much wherewithal — or many ingredients — left at the end of the day. It turned out so well that it's become a regular not just in our family's rotation but in many others. It's gluten-free and vegetarian, and easily made vegan if you simply omit the cheese rind. This recipe makes a lot of stew. It's great for a party or for a couple of family dinners and will keep well throughout the week, only improving in flavor.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 6 cloves garlic, chopped
- ¾ cup uncooked basmati brown rice
- 1 tablespoon double-concentrated tomato paste
- 1 (28-ounce) can whole peeled tomatoes with their juices
- 4 cups chicken or vegetable stock, preferably homemade
- 1 teaspoon dried herbes de Provence
- ½ teaspoon dried crushed red pepper flakes
- 1 piece parmesan cheese rind
- 2 bunches lacinato kale, stems removed, leaves chopped into 1-inch pieces
- 2 (15.5-ounce) cans chickpeas
- Grated parmesan cheese for serving (optional)
Instructions
- In large Dutch oven or other heavy pot, heat olive oil over medium heat.
- Add onions and carrots and cook, stirring occasionally until starting to soften, about 5 minutes. Add garlic and cook, stirring, one minute more.
- Add rice and stir to coat lightly with oil. Add tomato paste and cook, stirring, for one minute.
- Add tomatoes, crushing each between your fingers. Then add stock, herbes de Provence, red pepper flakes, and cheese rind if using. Stir to combine. Bring to a boil over high heat, then cover tightly, reduce heat to maintain a simmer, and cook for 25 minutes.
- Add kale and chickpeas, re-cover pot, raise heat to return liquid to boil, then reduce heat and simmer 15 minutes more.
- Serve hot, sprinkled with grated cheese if you like.
Nutrition Information:
Amount Per Serving: Calories: 242Total Fat: 5.1gCarbohydrates: 42.7gFiber: 8.3gProtein: 9.4g
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