Golden Chickpea Stew with Kale

Simple and hearty, this chickpea stew is packed with kale for a healthy and substantial vegetarian meal. Warm curry spices and turmeric gives your winter immune system the boost it needs to get through the season. Serve with a chunk of crusty bread to soak up the yummy spiced broth.

More wintery vegan stew recipes! Try this Chipotle Black Bean Stew or Chickpea Cacciatore

This recipe originally appeared on this blog in 2012! I've updated the post with new photos, more details and instant pot instructions as well the slow-cooker instructions.

Several sources of inspiration and circumstances created this dish this week.... but most of all, I was inspired by the bunch of kale I bought last week still sitting in my crisper. Because, honestly, we just have to eat the kale.

You really don't have to tell me to eat more kale. I already know I should eat more kale. I buy kale every chance I get. But sometimes I just don't get around to eating it.

Besides the fact that is so cold outside, mid-January cold actually, needless to say I was looking for something comforting to warm us.  And then there was also the fact that I really did not want to bother with cooking. Do you know those days? As in "Please, do not make me do anything" kinda of day.

This stew is perfect for that. Throw it in the slow-cooker and forget about it for a while.. and the kitchen will smell so, so good. Or use the instant pot because it is4pm and you are still in your PJs and everyone is hungry now.

Ingredients and flavours

Curry flavours and a little spice make this stew fragrant and warming. And turmeric - it is so good for you and makes every thing golden.

Curry powder - your favourite brand and variety. I tend to use a mild curry powder from McCormick most often. Curry powder is a blend of various spices, it is the backbone for the rich fragrance of this chickpea stew. I stick with a mild blend as a base for dishes like this, then add in a little extra of some of my favourite curry spice components to highlight them.

Ginger - I used both fresh and dried ground here. Fresh ginger is bright and spicy, whereas dried ground ginger is sweet and warm. I like both.

Chilli flakes - I like spice. This is optional and depends on how spicy you like things. I like a little heat. You could also use cayenne pepper, just a pinch of two, if you don't have dried chilli flakes.

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In addition to the above, I usually add the following individual spices. If you are just building your spice pantry, I get it takes time and money, you can skip all this and just use a good curry powder. Use 1 tablespoon curry powder in place of 1 teaspoon curry powder and a teaspoon of each of the following:

Corriander, Cumin - already in your curry powder, so just a little extra to highlight these special spices.

Tumeric - also already in your curry powder. But given its health-promoting benefits, and considering it dead-winter cold right now, I'm adding a bit more to boost the healing properties of this stew. Tumeric is good for inflammation and full of antioxidants, so generally, I try to add a little extra to soups and stews when the flavours will work well together. Make sure you add some black pepper too so the Tumeric can do its thing. Tumeric is what gives this stew it's beautiful golden hue.

Black Mustard seeds - I've used black mustard seeds, which is a traditional curry spice and gives the dish a deep peppery bite. If you don't have black mustard, just leave this step out. I like the looks of the little seeds in my soup dish and the sound of them popping when I toast them.

Slow Cooker Instructions

First the aromatics. Sauté the onions, garlic and ginger for a few minutes until fragrant and beginning to soften. Then add in the spices – curry powder through salt and cook another 2-3 minutes. Careful not to burn, and remove from the heat

Dump everything into the slow-cooker. Add the onions and spice mixture plus everything else to the slow-cooker. Turn it on high. Clean up your mess and go have a nap.

Add the kale. When the stew has cooked for about 3 hours on high heat or 6-8 on low heat, add the thinly sliced kale. Turn heat up to high and replace slow cooker lid. Continue to cook until the kale is softened, 15-20 minuted.

Can I make this in the Instant Pot?

Yes - you can make this stew in the instant pot! And the best part is you do don't have to dirty a saute pan to soften the onions and garlic and toast the spices! You can do it all in the IP.

Use the saute function - or the brown function in a Crockpot express - and brown the onions and garlic for a few minutes. Add the spices and toast just a minute or two. Then press cancel before adding the remaining ingredients.

Pressure cook - Add the remaining ingredients, except the kale, and secure the lid in the sealing position. Set for manual (use the bean function in the Crockpot express), high pressure for 15 minutes.

Release pressure naturally for 10 minutes, carefully remove the lid and stir in the kale. The kale will wilt in a few minutes. Serve.

FAQs

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