Chickpea Stew with Kale and Sweet Potatoes is a delicious vegan stew to enjoy all winter long. It’s packed with chickpeas, sweet potatoes, kale and creamy coconut milk. Enjoy with your favorite flat bread and you have a perfect dinner!
Winter is in full swing and I know some of you are even in the midst of snowstorms. In case you are looking for something that will warm you up and is also delicious, this Chickpea Stew with Kale and Sweet Potatoes is something to definitely consider.
Chickpea Stew with Kale and Sweet Potatoes
There are some things that could be made and shared here that I sometimes wonder: will you like it? How do I convey the flavors of something I think is fabulous but could seem a little different than what you would typically make and like? This Chickpea and Sweet Potato Stew is something that for some could be a little different (it’s got turmeric and also coconut milk).
I recently shared my lentil soup with caramelized onions and it’s sort of a similar concept. Another chickpea recipe I love is our Israeli Couscous with Roasted Butternut Squash and Chickpeas. The other morning I happened to catch Alison Roman from The New York Times making “The Stew”. I can honestly say I’ve never seen Alison Roman before on Instagram or on TV. I have read some of her recipes in the New York Times. I do not have her cookbook, but now I’m curious to check it out.
The Stew is a chickpea stew she put together that has gone viral with the hashtag #thestew. I was intrigued by it and had to make it. I looked in my cupboards and had everything it took to make it. I was only missing some greens to add to it. Once I made it to the market and picked up some kale, it was time to try out her recipe.
I’m not one for always following a recipe exactly. I’ll study a new recipe before hand to make sure I have all the ingredients and to see how I will do the steps. The morning I was making it I was actually making a big pot of this kale and sweet potato soup . Allison Roman’s recipes calls for broth, so that’s what I was planning to use for the broth part. And for the greens part, there would be my kale that was already nicely cooked. There was some things I did a bit differently.
How do you make the best chickpea soup?
- There are a couple of steps to make this chickpea stew: the large pot of this chickpea stew and also a small skillet to crisp up some of the chickpeas.
- Now if you don’t care if you have super crunchy kale on top and you have vegetable broth on hand, skip my directions on using bouillon or vegetable base to begin your own broth.
- I like the addition of sweet potatoes (they are fantastic with chickpeas). Butternut squash chunks would also be delicious.
- I also like the cooked kale. You could also use fresh spinach to add at the end (and forget about sweet potatoes) of the cooking and vegetable broth. I just like the idea of having another soup on hand for another meal for the week and I like to use my own vegetable broth when I can.
I did start with sauteeing the onion in the pot and added the turmeric. I omitted garlic and ginger. My kids aren’t huge on ginger in recipes (too spicy)and I thought the onion was enough for flavor. I added in the two cans of chickpeas and started to cook them up. I mixed it up together and soon after removed a cup of the chickpeas and added them to a small skillet. I added the broth and just one can of coconut milk (I just had regular coconut milk, not full fat and it was perfect. If you like garlic and ginger, go ahead and add it in.
What is the best coconut milk to use in this chickpea stew with kale and sweet potatoes?
I’ve seen some commentary on the type of coconut milk to use and people are confused about what to do with the fat on top of the full fat coconut milk. There is no fat on top of the regular coconut milk and my soup had the perfect consistency, so don’t be afraid to use a can of regular, not full fat, coconut milk).
As for the greens to add in at the end, I’m not a huge fan of raw kale. I think you could use fresh spinach at the end as it would wilt enough with the heat. I think the kale would be way too chewy (at least for my taste)or the collard greens. Like I said, I was making my kale soup in a whole different pot so I had that on hand to use and it was perfectly cooked up.
There would truly be no way to crisp up a small portion of the chickpeas to reserve on top. They started to get mushy and break up once I got them cooking with the onions and the turmeric, which is totally fine for the stew, but not fine to reserve some crispy ones. So to get those gorgeous and crispy chickpeas that you see all over the internet, you have to do things a little differently.
How do you get crispy chickpeas?
Once I added them to the smaller skillet, I had the chance to get them to crisp up a bit.
- Let them cook a bit on one side for a few minutes.
- Then carefully turn them all over to the other side.
- Make sure to not handle them too much or they will also break apart like the ones in the pan for the stew. Luckily my kids are chickpea fans and they both were gobbling up a portion of this once it was ready.
What is a vegan replacement for sour cream?
Now for the sour cream part on top. I think the soup is fine without it. I used a spoonful of unsweetened coconut milk yogurt (I have someone dairy free here). So if you are vegan or just dairy free, go with some unsweetened coconut milk yogurt just to give it a little tang. If you are not dairy free, you could add some real sour cream on top.
How long does this chickpea stew stay fresh?
Keep in the refrigerator for up to 5 days and frozen for up to 3 months (I’ve even frozen it longer, but 3 months is most I would recommend).
Chickpea Stew with Kale and Sweet Potatoes
- 6 Tablespoons olive oil plus more for serving
- 1 large sweet onion chopped, divided in two
- Kosher salt and black pepper
- 2 sweet potatoes peeled and diced in small chunks
- 4 carrots peeled and chopped
- 2 celery stalks chopped
- 1 small can of chopped tomatoes
- 2 bay leaves
- 1 Tablespoon vegetable base
- 1 bunch of kale stems ribs discarded, leaves chopped
- 2 teaspoons ground turmeric
- 2 15-ounce cans chickpeas, drained and rinsed 1 cup chickpeas reserved to crisp up
- 1 15-ounce can coconut milk
- Yogurt I used unsweetened coconut milk yogurt
- Heat 3 tablespoons olive oil in a large pot over medium heat. Add the onion, sweet potatoes, carrots, celery and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt and pepper.
- Add 3 quarts water, the vegetable base (or a bouillon cube) and the bay leaves. Bring to a boil, then reduce the heat to medium low. Add the kale and simmer for about 30 minutes. *You could also use 2 cups of vegetable broth (low sodium).
- Add the turmeric, chickpeas and season with salt and pepper. When adding the chickpeas, reserve 1 cup. Add the 1 cup of chickpeas to a small skillet; set aside. Stir everything together for a couple of minutes.
- Keep cooking the chickpeas in the large pot another few minutes. With your wooden spoon, crush some of the chickpeas (this will help thicken the stew).
- Add the coconut milk and the broth from the other pot. Cook the stew for about 20-30 minutes.
- Crisp chickpeas: While the stew is cooking, in the small skillet on medium heat, cook up the other cup of reserved chickpeas. Don’t move them around too much. Let one side start to brown a little and then carefully turn over to the other side and cook that side up a few more minutes. The less you move them, the more whole crispy chickpeas you’ll have to serve on top.
- Check the stew seasoning. Add more salt and pepper to your taste.
- Divide among bowls and serve with desired condiments on the side (yogurt, herbs, pita or lavash.) Add the crispy chickpeas on top of each bowl.