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This dish features stewed chickpeas and tomatoes with kale for a rich and hearty vegetarian meal. It’s high-protein and packed with delicious, smoky flavor!
Do you like cooking with chickpeas? They’re a great source of protein that can take on so many different flavors.
This recipe for stewed chickpeas and tomatoes with kale features a delicious smokiness thanks to the paprika. And the tomato paste makes the texture wonderfully hearty!
Plus everything comes together in one pot on the stove. It’s an easy option any time you’re looking for a high-protein vegetarian dish.
How to make stewed chickpeas and tomatoes with kale
Ready to see how this rich and smoky dish comes together?
Step 1: In a medium saucepan, heat the olive oil over medium heat. Once hot, add the onion.
Step 2: Cook, stirring occasionally, until the onion begins to caramelize, about 10 minutes.
Step 3: Add the garlic, paprika, and tomato paste. Cook, stirring, until everything is well-combined, about 1 minute.
Step 4: Add the broth and cook, stirring occasionally, for about 10 minutes.
Step 5: Once most of the broth evaporates and the mixture is thick, stir in the water, tomatoes, and chickpeas.
Step 6: Bring the mixture to a boil, then reduce the heat to medium-low. Cook, stirring occasionally, for about 10 minutes or until the mixture has thickened to your desired consistency.
Step 7: Add the kale and cook until it wilts, about 1 minute.
Divide into 4 bowls and dig in!
Are chickpeas good for diabetics?
Chickpeas, also known as garbanzo beans, have a low glycemic index that makes them great for diabetic-friendly meals. But their benefits don’t stop there.
They’re also an excellent source of protein, fiber, antioxidants, and omega-3 fatty acids! Chickpeas are even thought to be helpful in regulating blood sugar levels.
So really, these little legumes are actually nutritional powerhouses. They’re a great ingredient to start incorporating into your diet if you haven’t already!
Storage
This dish will keep very well in the refrigerator. You may even notice that the flavors deepen overnight!
Simply store any leftovers covered in the refrigerator for up to 5 days. You can reheat them in the microwave or on the stove.
Other healthy chickpea recipes
Now that you know how great chickpeas are for you, are you looking for more ways to add them to your weekly menu?
Here are a few of my favorite chickpea recipes I know you’ll enjoy:
- Crispy Roasted Chickpeas with Parmesan Cheese
- Chickpea Curry with Sweet Potato
- Baked Chicken Thighs with Chickpeas and Tomatoes
You can also take a look at my roundup of tasty diabetes-friendly vegan recipes for more inspiration.
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Stewed Chickpeas and Tomatoes with Kale
Ingredients
- 1 tablespoon olive oil
- ½ cup onion, (finely chopped)
- 2 cloves garlic, (minced)
- 1 tablespoon smoked paprika
- 1 tablespoon tomato paste
- ½ cup low-sodium vegetable broth
- ½ cup water
- 15 ounces (1 can) crushed or diced tomatoes
- 15 ounces (1 can) chickpeas, (rinsed and drained)
- ½ cup chopped kale, (stems and ribs removed)
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Once hot, add the onion.1 tablespoon olive oil, ½ cup onion
- Cook, stirring occasionally, until the onion begins to caramelize, about 10 minutes.
- Add the garlic, paprika, and tomato paste. Cook, stirring, until everything is well-combined, about 1 minute.2 cloves garlic, 1 tablespoon smoked paprika, 1 tablespoon tomato paste
- Add the broth and cook, stirring occasionally, for about 10 minutes.½ cup low-sodium vegetable broth
- Once most of the broth evaporates and the mixture is thick, stir in the water, tomatoes, and chickpeas.½ cup water, 15 ounces (1 can) crushed or diced tomatoes, 15 ounces (1 can) chickpeas
- Bring the mixture to a boil, then reduce the heat to medium-low. Cook, stirring occasionally, for about 10 minutes or until the mixture has thickened to your desired consistency.
- Add the kale and cook until it wilts, about 1 minute.½ cup chopped kale
