I love stewed chickpeas. Every time I eat them, I remember how much I love them. They are a great source of protein if you’re trying to eat more meatless meals.
Most of the time when I cook chickpeas, they have distinct ethnic flavors. For example, Chickpea Curry with Sweet Potato is Indian while Green Curry Chickpea and Sweet Potato Soup is more Thai. Apparently, I really like to combine chickpeas with sweet potatoes and curry spices!
This recipe is not a curry and it doesn’t involve sweet potatoes. Instead, it features Chilean flavors. Merquén, a spice blend featuring smoked chile peppers, would typically be used in a dish like this but I’ve substituted a smoky paprika since it’s easier to find in the U.S.
Once you add the paprika and tomato paste to the pot, you may have some folks wander into your kitchen sniffing the great smoky scent. The tomato paste makes the dish much richer than it would be with tomatoes alone.
Feel free to add another leafy green such as spinach if you aren’t fond of kale.
Stewed Chickpeas and Tomatoes with Kale
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic minced
- 1 tablespoon smoked paprika
- 1 tablespoon tomato paste
- 1/2 cup vegetable broth
- 1/2 cup water
- 15 ounces crushed or diced tomatoes 1 can
- 15 ounces chickpeas, rinsed and drained 1 can
- 1/2 cup chopped kale I used the lacinato variety, stems and ribs removed
In a medium saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, for about 10 minutes or until onion begins to caramelize.
Add garlic, paprika, and tomato paste. Cook, stirring, until well-combined, about 1 minute.
Add the broth and cook, stirring occasionally, for about 10 minutes. Most of the broth should have evaporated and the mixture should be thick.
Stir in water, tomatoes, and chickpeas and bring mixture to a boil. Reduce heat to medium-low and cook, stirring occasionally, for about 10 minutes or until the mixture has thickened slightly and is the consistency you prefer.
Add kale and cook until it wilts, about 1 minute.