This is one of my favourite and go-to recipes! It’s delicious, hearty, makes good leftovers for lunches, pretty quick to put together, and is easily changed to suit your mood and tastes. You could add different veggies (like broccoli or sweet potatoes) to change it up.
I’ve fine-tuned and revamped this recipe to make it more flavourful.
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 can Chickpeas, drained
- 1 bunch Kale – about 6 large leaves, washed, spine cut off, and chopped
- 2 cups carrot, chopped
- 6 cups water
- 4 tsp Vegetable stock (bouillon) or 2 cubes (I use GoBIO! brand No Salt Added Vegetable Bouillon Cubes, and each cube is supposed to do be used w/ 3 cups water)
- 1 tsp Curry powder
- 1 Tbsp Natural Peanut Butter
- 1 tsp – 1 Tbsp crushed chillies (how spicy do you like it?)
- 1 Tbsp garlic
- 1 Tbsp ginger
- 1/3 cup Tamari soy sauce
- 1 Tbsp mustard
- Add 1 Tbsp olive oil into large wok over med-high heat, add onions and cook until translucent.
- Add chickpeas and 6 cups water to wok. Heat until boiling, then bring down heat to a simmer.
- Add vegetable bouillon, curry powder, peanut butter, crushed chillies, garlic, ginger, tamari soy sauce, and mustard. Simmer chickpeas and seasonings for about 5-10 minutes. (I usually chop the veggies while the chickpeas simmer).
- Add the carrots and cook for about 4-5 minutes, until just softened. Then add the Kale, blanching it (it cooks quite quickly) under the hot water, watching as it turns a bright green, only about a minute or two, so it wilts slightly (Kale should still be a little crunchy/chewy).
- Stew is ready!! You can allow to sit over low heat for another 10-20 minutes, if thicker stew desired. I’m usually eating and letting the rest do this because I cannot wait. Enjoy!