One-Pot Lemony Chickpea and Greens Stew
A warming, brothy stew of tender chickpeas, wilted greens, and tomatoes, brightened with lemon and fresh herbs. It's a simple, nourishing one-pot dinner that comes together quickly and tastes like a cozy hug.
Ingredients
Pantry
- 3 tablespoons olive oil
- 1 teaspoon, plus more to taste salt
Produce
- 1 medium, diced yellow onion
- 4 cloves, minced garlic
- 0.25 teaspoon red pepper flakes
- 1 14-ounce can canned diced tomatoes
- 0.5 teaspoon black pepper
Other
- 2 medium, diced carrots
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 15-ounce cans, drained and rinsed canned chickpeas
- 3 cups vegetable broth
- 6 cups, stemmed and chopped kale or Swiss chard
- 1 whole, zested and juiced lemon
- 0.25 cup, chopped fresh parsley
- 2 tablespoons, chopped fresh dill
- 4 slices, for serving (optional) crusty bread
Steps
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and carrots, and cook until softened, about 5-6 minutes.
6 min timer - 2
Add garlic, cumin, smoked paprika, and red pepper flakes. Stir and cook until fragrant, about 1 minute.
1 min timer - 3
Add chickpeas, diced tomatoes, and vegetable broth. Season with salt and pepper, then bring to a simmer.
- 4
Reduce heat to medium-low and let the stew simmer uncovered, stirring occasionally, until slightly thickened and flavors meld.
15 min timer - 5
Stir in the chopped kale or chard and cook until wilted and tender.
5 min timer - 6
Remove pot from heat and stir in lemon zest, lemon juice, parsley, and dill. Taste and adjust salt and pepper as needed.
- 7
Ladle into bowls and serve warm with crusty bread on the side, if desired.