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Chickpea Stew with Kale and Sweet Potatoes

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Keyword: chickpeas, kale, soup, vegetarian
Servings: 6 servings

Ingredients

  • 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 15-ounce can coconut milk
  • Yogurt I used unsweetened coconut milk yogurt

Instructions

  • Heat 3 tablespoons olive oil in a large pot over medium heat. Add half of 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. Bing to a boil, then reduce the heat to medium low. Add the kale and simmer for about 30 minutes.
  • In another large pot, heat the rest of the olive oil in a large pot over medium heat. Add the other half of chopped onion, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
  • Add the turmeric, chickpeas and season with salt and pepper. Stir everything together for a couple of minutes. Remove one cup of the chickpeas and place them in a small skillet; set aside. 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.
  • While the stew is cooking, in the small skillet on medium heat, cook up the other cup of the 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 seasoning. Add more salt and pepper to your taste. When you like the consistency of the stew, take out some kale and sweet potato from the other soup to add into the stew (or use fresh spinach).

Notes

Reserve the other kale soup for another meal to serve with some small pasta, like ditalini.