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Stewed Chickpeas with Tomatoes and Kale
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5 from 2 votes

Stewed Chickpeas and Tomatoes with Kale

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soups and Stews
Cuisine: American
Keyword: easy dinner recipes, stewed chickpeas
Servings: 4 servings
Calories: 216kcal
Author: Diabetic Foodie


  • 1 tablespoon olive oil
  • ½ cup onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon smoked paprika
  • 1 tablespoon tomato paste
  • ½ cup 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)


  • In a medium saucepan, heat the olive oil over medium heat. Once hot, add the 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.
  • Add the broth and cook, stirring occasionally, for about 10 minutes.
  • Once most of the broth evaporates and the mixture is thick, stir in the water, tomatoes, and 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.


This recipe is for 4 servings.
Leftovers can be stored covered in the refrigerator for up to 5 days.


Serving: 1serving | Calories: 216kcal | Carbohydrates: 37g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 471mg | Potassium: 0mg | Fiber: 8g | Sugar: 2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 29g