Nourishing, healthy, and oh-so-satisfying, vegan and gluten-free chickpea, tomato, and kale stew is the perfect cozy meal as the temperatures start to drop.
Even better, prep time is less than 10 minutes! I love making a large batch on Sunday to enjoy throughout the week or freezing individual portions for an easy lunch or dinner when life gets busy.
Chickpeas are the star of this plant-based stew, providing fiber, complex carbohydrates, and plant-based protein to help keep you satisfied, along with important nutrients like folate, iron, magnesium, and potassium. Lacinato kale adds even more fiber and is packed with vitamins A, C, and K as well as antioxidant plant compounds.
Load it up with carrots, zucchini, peas, and onions for even more fiber, vitamins, minerals, and phytonutrients. Eating a variety of colorful plant foods is one of the simplest ways to increase the diversity of nutrients in your diet.
The marinara sauce combines beautifully with the vegetable broth to create a rich, flavorful tomato base without any fuss. I use my homemade marinara sauce that I keep in the freezer, but you can absolutely use your favorite clean store-bought sauce to save time.
Serve this stew with a fresh whole-grain baguette and side salad, spoon it over brown rice for an even heartier plant-based meal, or serve it as a nourishing side dish alongside your favorite protein, such as roasted chicken, turkey, fish, or shrimp.
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Warm up your soul with this nourishing stew. Enjoy!
