A healthy Kale and Chickpea Stew recipe by nutritionist Jennifer Medhurst

Kale and Chickpea Stew

December 2, 2020
Serves: 2 Cooks In: 35 mins
  1. In a large pot, heat some extra virgin olive oil over medium heat. Add the shallots and let cook until tender. Then add the garlic, thyme, and salt and pepper to taste. Cook until fragrant.
  2. Next, pour in the chickpeas and let cook one to two minutes. Then add the tomatoes, vegetable broth, and parmesan rind. Push the tomatoes to the side of the pan to break them down. Bring everything to a boil and then simmer for around 20 minutes
  3. A few minutes before you would like to serve add in the chopped kale and allow to wilt. Try and keep the kale bring green if possible. Top with parsley and some grated parmesan and serve with crusty brown bread, brown rice or quinoa. Enjoy!


  • 1 tbsp olive oil
  • 2 shallots, diced
  • 2 cloves garlic, crushed
  • 1 x 400g tin chickpeas, drained and rinsed
  • 2 tsp fresh thyme (or 1 tsp dried thyme)
  • 1 x 400g tin plum tomatoes
  • 2 cups vegetable or chicken broth
  • 1 parmesan rind
  • 2 large handfuls of kale, de-stemmed and torn into bite sized pieces
  • Salt and pepper to taste


  • Parsley, chopped
  • Parmesan, grated