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This makes cooking twice as fun. If the ingredients for the chickpea stew consists of local sweet potatoes, zucchini, carrots and kale from the garden. This stew, like so many stews, is easy to make and still tastes good the next day (maybe even better).
Fresh herbs
We always use fresh herbs. If you haven´t any. You can also use dried ones. Then reduce the amount slightly, as dried herbs are more intense in the same amount.
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Chickpea stew with sweet potatoes, quinoa & kale
1 onion
3 cloves of garlic
1 large carrot, diced
1 small zucchini, diced
400 g sweet potatoes, (about 1 large) diced
1 tsp fresh thyme, minced
2 fresh sage leaves, minced
250 g of chickpeas
2 tbsp tomato paste
400g of crushed tomatoes
1 handful of kale, leaves chopped
100 g quinoa
sea salt
pepper from the grinder
3 tbsp olive oil
Heat the olive oil in a large heavy pot. Finely chop the onion and garlic and sauté with the carrot and herbs for 3 minutes over medium heat.
Add the tomato paste to the pot and stir. Deglaze with a little water and then add zucchini, sweet potato and chickpeas to the pot.
Add the crushed tomatoes and 400 ml of water. Season with salt and pepper. Cover the pot and bring to boil.
Then simmer for about 30-40 minutes.
In the meantime, wash quinoa under running cold water and cook with plenty of water for 15-20 minutes.
Put the quinoa in a sieve and drain.
When the stew is ready add the chopped kale and check for seasoning.
Serve the stew with quinoa and drizzle of olive oil.
Tip 1: If you don´t like chickpeas, use white beans.
Tip 2: Instead of quinoa you can also use small noodles or rice.
Tip 3: You can also replace kale with baby spinach.
If you try this chickpea stew or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
Chickpea stew with sweet potatoes, quinoa and kale
Ingredients
- 1 onion
- 3 cloves of garlic
- 1 large carrot diced
- 1 small zucchini diced
- 400 g sweet potatoes (about 1 large) diced
- 1 tsp fresh thyme minced
- 2 fresh sage leaves minced
- 250 g of chickpeas
- 2 tbsp tomato paste
- 400 g of crushed tomatoes
- 1 handful of kale leaves chopped
- 100 g quinoa
- sea salt
- pepper from the grinder
- 3 tbsp olive oil
Instructions
- Heat the olive oil in a large heavy pot. Finely chop the onion and garlic and sauté with the carrot and herbs for 3 minutes over medium heat.
- Add the tomato paste to the pot and stir. Deglaze with a little water and then add zucchini, sweet potato and chickpeas to the pot.
- Add the crushed tomatoes and 400 ml of water. Season with salt and pepper. Cover the pot and bring to boil.
- Then simmer for about 30-40 minutes.
- In the meantime, wash quinoa under running cold water and cook with plenty of water for 15-20 minutes.
- Put the quinoa in a sieve and drain.
- When the stew is ready add the chopped kale and check for seasoning.
- Serve the stew with quinoa and drizzle of olive oil.
Notes
- Tip 1: If you don´t like chickpeas, use white beans.
- Tip 2: Instead of quinoa you can also use small noodles or rice.
- Tip 3: You can also replace kale with baby spinach.
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