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Chickpea Stew in Tomato Sauce with Zucchini & Kale
Stews are among the most comforting foods. This Chickpea Stew in Tomato Sauce, in addition, is a spicy, delicious and nutritious meal.
Course Main Course
Cuisine Indian
Keyword Gluten free, Nut free, Oil free, Vegan
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Total Time 30 minutes minutes
Servings 6
Calories 325kcal
- 1 onion chopped
- 4 garlic cloves minced
- 1 carrot grated
- 2 celery stalks chopped
- 1 tsp ground cumin
- 2/3 tsp dried ginger
- 1/3 tsp chili flakes or to taste
- 2 cups cooked chickpeas
- 1 can chopped tomatoes
- 1/2 cup tomato puree
- 1 zucchini cut to half-moons
- 2 cups fresh kale chopped
- salt and pepper to taste
- 1 cup brown rice cooked from dry
Sauté chopped onion for a couple of minutes, add minced garlic, grated carrot, chopped celery and spices. Cook over medium heat until translucent (for 5-8 minutes).
Pour canned tomatoes, tomato puree, cooked chickpeas along with sliced zucchini. Cook for around 15 minutes, until zucchini is slightly soft.
Last, add chopped kale and cook for another couple of minutes. Take off the heat. Let cool down and the kale to further soften.
Serve warm over some cooked brown rice or another garnish of choice.