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.
Hungry for more?
Subscribe to our email updates, and follow along on Instagram, Pinterest, Facebook, and YouTube.
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
- 3/4 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
- 1/2 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
Hungry for more?
Subscribe to our email updates, and follow along on Instagram, Pinterest, Facebook, and YouTube.
