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–+ servings
chickpea stew in pot with ladle

Spiced Tomato Chickpea Stew with Fresh Ginger

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Perfect for meatless monday or any day of the week, this fresh and flavourful spiced chickpea stew has a juicy canned tomato base, rich with fresh ginger, cinnamon, cumin and turmeric. A nourishing one pot plant-based dinner that comes together in 20 minutes of hands on time!
Course Dinner, Main Course
Cuisine American, Moroccan
Diet Gluten Free, Vegan, Vegetarian
Keyword canned tomatoes, Chickpeas, Ginger, kale
Dietary Preference dairy free, Gluten-Free, nut free, vegan, vegetarian
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings 4 servings
Author Desiree Nielsen, RD

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small bunch kale leaves and stems separated
  • 1 medium yellow onion diced
  • 1 inch piece fresh ginger minced
  • 4 cloves garlic chopped
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • 28 ounce can diced tomatoes
  • 1 tablespoon Better than Bouillon Vegetarian Chicken concentrate
  • 1 cup water or swap BTB + water for vegetable broth
  • 2 x 14 ounce cans chickpeas drained and rinsed
  • salt and pepper to taste
Imperial - Metric

Instructions

  • Finely chop the kale stems. Chop the kale leaves. Set aside.
  • Heat the oil in a soup pot over medium heat. Add the onion, kale stems and ginger and cook, stirring occasionally, until the onion is glossy and starting to soften, about 5-7 minutes.
  • Season with salt and pepper, then add the garlic, paprika, coriander, cinnamon, cumin and turmeric and stir constantly for one minute.
  • Next, add the tomatoes, water, bouillon concentrate and chickpeas and bring to a boil on high heat. Once boiling, return to medium heat and let it bubble away for 15 minutes to allow the flavours to meld.
  • Wilt in the kale leaves, about 1-2 minutes. Taste and season with salt and pepper until it pops (I add about ¼ teaspoon)! Serve on its own, with bread on the side or over a cooked whole grain.

Video

Notes

Taste too tomato-y? Either add 1/2 teaspoon of salt or 1/8 tsp of baking soda to help neutralize it. 
If you've got more time, absolutely let it simmer longer...the flavour is fresh and zippy after 15 minutes of simmering but it continues to deepen and get more complex with 30-60 minutes of simmering. And yep, it tastes incredible the day after. So it's great as a meal prep for the week!