Kale & Chickpea Stew

Serves 2-4. Dairy free, gluten free and vegan


This is the perfect thing as the evenings get colder and more wintery. Warming and comforting, it’s just what you need. I like to serve it with some quinoa or cauliflower rice but it’s delicious on its own too, it just won’t go as far. The prep only takes a few minutes and then you can leave it simmering away while you change into your jammies.

Heat the coconut oil in a pot on medium/high heat. Add in the ground cumin, paprika and ground ginger when the oil is nice and hot, the spices should sizzle. Next dice an onion. Add in the diced onion to the pot and toss it around to coat it in the spices. Cook for a few minutes until the onions start to soften.

Next, peel and grate the ginger and mince the garlic. Add them to the pot and toss well. Let it cook for a minute or two while you remove the kale stalks. Add the kale leaves to the pot with the drained chickpeas and toss everything well.

When the kale is bright green and starting to wilt, add in the chopped tomatoes. Stir everything and let it come to a simmer. Pop the lid on and leave it to simmer for about 20 minutes, then let it cook with the lid off for ten minutes before serving, you can add a dash of stock if it gets a little dry.



2 Tablespoons of Coconut Oil

1 Teaspoon of Ground Cumin

1 Teaspoon of Paprika

1/2 Teaspoon of Garam Masala

1/4 Teaspoon of Cinnamon

Thumb Size Piece of Fresh Ginger

1 Onion or 3 Large Spring Onions, Diced

2 Cloves of Garlic, Minced

200g of Kale

1 Can of Soaked Chickpeas

2 Cans of Chopped Tomatoes

Optional: Stock

For more or similar recipes visit www.thelittlegreenspoon.com or pick up a copy of Indy’s debut cookbook “The Little Green Spoon”, available nationwide at all good bookshops.


Ciara Landy | Food & Lifestyle Editor