One-Pot Lemony Chickpea & Greens Stew
A cozy, nourishing one-pot dinner featuring tender chickpeas simmered with garlic, tomatoes, and leafy greens, brightened with fresh lemon and herbs. It's hearty, comforting, and comes together in under 45 minutes.
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 14.5-oz can diced tomatoes
- 0.5 teaspoon black pepper
Other
- 2 medium, diced carrots
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 15-oz cans, drained and rinsed canned chickpeas
- 3 cups vegetable broth
- 1 bay leaf
- 5 cups, stemmed and chopped kale
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 0.25 cup, chopped fresh parsley
- 2 tablespoons, chopped fresh dill
- 4 slices, for serving crusty bread
Steps
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and carrots, and cook until softened, about 5-6 minutes.
6 min timer - 2
Add the minced garlic, cumin, smoked paprika, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute.
1 min timer - 3
Stir in the chickpeas, diced tomatoes (with juices), vegetable broth, and bay leaf. Bring to a boil.
- 4
Reduce heat to low, cover, and simmer for 15 minutes to let the flavors meld.
15 min timer - 5
Stir in the chopped kale a handful at a time, letting it wilt into the stew. Continue to simmer uncovered for 5-7 minutes until the greens are tender.
7 min timer - 6
Remove the bay leaf and stir in the lemon juice, lemon zest, salt, and black pepper. Taste and adjust seasoning as needed.
- 7
Stir in the fresh parsley and dill just before serving, reserving a little for garnish.
- 8
Ladle the stew into bowls, garnish with remaining herbs, and serve warm with crusty bread on the side.