Chickpea and Kale Stew
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Lunch was a big hit at the Feedfeed Brooklyn studio because of this warming Chickpea and Kale Stew, we enjoyed this with some steamed rice. -@rachelgurjar


Prep time 15mins
Cook time 30mins
Serves or Makes: 8
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  • 3 tablespoons oil of choice
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 3 garlic cloves, minced
  • 2 onions, diced
  • 1 jalapeno or serrano pepper , minced
  • 1 teaspoon turmeric powder
  • 2 teaspoons cayenne powder
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 2 teaspoons garam masala
  • 1 14.5 ounce can chopped tomatoes
  • 6 cups water or vegetable stock
  • 3 14.5 ounce cans chickpeas, drained, rinsed
  • 2 cups green beans, cut into 1 inch pieces
  • 6 kale leaves, stems removed & torn
  • 1 14.5 ounce can coconut milk
  • 1 teaspoon salt, taste and adjust


  • Step 1

    Heat oil in a heavy bottom skillet, add cumin seeds and bay leaf, sauté for 2 minutes or until they smell slightly toasted. Add onions, garlic and jalapeño and cook for about 2 minutes, or until slightly soft.

  • Step 2

    Add turmeric, cayenne, coriander, cumin and garam masala. Sauté for 3 minutes and then cover and cook for 5 minutes on medium heat.

  • Step 3

    Add tomatoes, mix everything and cook with the lid on for 8 minutes or until all the tomatoes have broken down.Add water or stock, chickpeas and green beans and bring to a simmer.

  • Step 4

    Add coconut milk and kale and cook until leaves have softened. Serve with steamed rice or toasted bread.