Chickpea Stew

This dish combines the warm spices commonly found in Moroccan tagines in a comforting vegetarian stew. The roasted kale and chickpeas add texture and a pleasant bite that serve as counterpoints to the caramelized onions and sweet carrots. We love to finish it with a sprinkle of Aleppo pepper or hot paprika.
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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 45 min
  • Yield: 4 to 6 servings
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2 tablespoons plus 2 teaspoons Hungarian paprika

4 teaspoons ground ginger 

2 teaspoons freshly ground black pepper 

2 teaspoons ground turmeric  

1/2 cup olive oil, plus more for serving 

3 cloves garlic, chopped 

1 large onion, chopped 

Kosher salt 

2 carrots, peeled and cut on the bias into 1-inch pieces 

1 small poblano pepper, stemmed, seeded and chopped 

One 14-ounce can diced tomatoes, preferably fire-roasted  

2/3 cup Castelvetrano olives, pitted 

Two 15-ounce cans chickpeas, drained and chickpea liquid reserved 

1 small bunch curly kale, stemmed and torn into 3-inch pieces 

Serving suggestions: labneh, chopped fresh parsley, Aleppo pepper, lemon wedges and toasted pita  


  1. Mix the paprika, ginger, pepper and turmeric in a small bowl until combined; set aside.
  2. Heat 1/4 cup of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the garlic, onions and 1 tablespoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, about 15 minutes. Add the carrots and poblano and cook until the colors brighten but the vegetables are not yet tender, about 3 minutes. Add half of the paprika mixture and stir to coat. Cook until the spices are very fragrant, 1 to 2 minutes. Add the tomatoes, olives, all of the chickpea liquid, half of the chickpeas and 1 cup water and bring to a boil. Reduce the heat to low, then cover and simmer until the vegetables are tender and the chickpeas are very soft, 35 to 45 minutes. 
  3. Meanwhile, position 2 oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F.  
  4. Toss the kale, 2 teaspoons salt and the remaining 1/4 cup olive oil, chickpeas and paprika mixture in a large bowl until combined. Divide the kale mixture between 2 rimmed baking sheets and roast, tossing once, until the kale is charred in places, 15 to 25 minutes.  
  5. Serve the stew with the roasted kale and chickpeas and top with labneh, parsley, a sprinkle of Aleppo pepper, a squeeze of lemon and toasted pita.
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