Chickpea Stew with Kale


Prep Time: 10
Cook Time: 20
Total Time: 30


3 tablespoons olive or coconut oil
2 medium onions, finely chopped
1 pound kale** (weight including stems)
4 cups non-dairy cream (I used coconut cream, but almond or rice cream would work as well)
2 cups veggie broth
4 cups cooked chickpeas (about 3 cans, drained)
1 tablespoon paprika (or smoked paprika if you prefer)
1 and ½ teaspoons salt (or more to taste)
1 teaspoon garlic powder (or about 4 cloves fresh garlic)
pepper to taste


Heat the oil in a large pot or pan and slowly fry the onions until golden.
Meanwhile, wash and finely chop the kale; remove the stems if you prefer.
Add the kale and all other ingredients to the pot and bring to a boil.
Let simmer for about 5 minutes or until the kale is soft.
Turn off the heat.
With a hand blender, blend about a half of the stew to thicken it naturally. You can also transfer some of the mixture to a regular blender and blend it that way instead.
Serve right away with rice, whole-grain bread or just by itself or store in the fridge for up to 4 days or in the freezer for up to 2 months

* This recipe is from
**You could also use other greens you have on hand, spinach would taste great too for instance.

About Pam Velez

Pam Velez is a Registered Yoga teacher and Holistic Health Coach. After spending 10+ years in corporate America, Pam now focuses on helping organizations save money (and retain good people) by providing wellness education and lifestyle support for their employees. She presents fun, interactive, wellness workshops to corporations, women’s groups and universities.