Spicy Chickpea Stew with Kale

From Albert Bevia:
This Spicy Chickpea Stew with Kale is what delicious home cooking is all about. It´s packed with flavors, made with simple heart-healthy ingredients and done in about 30 minutes. Serve it next to a crunchy baguette to mop up all the goodness.

TIPS & TRICKS to make this Recipe: What gives this stew that spicy kick is the hot smoked Spanish paprika. It´s not too spicy, just enough for the perfect balance of goodness. If you want a little more heat, you can also add in a pinch of chili powder.

Spicy Chickpea Stew with Kale

Watch Albert preparing this recipe: https://youtu.be/indx8idNqJc


  • 2 tbsp extra virgin olive oil 35 ml
  • 1 onion
  • 2 carrots
  • 2 celery sticks
  • 6 cloves garlic
  • 2 tomatoes
  • 2 cans chickpeas 15.5 oz / 440 grams each
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp hot smoked Spanish paprika 1.25 grams
  • 1 tbsp sherry vinegar 15 ml
  • 2 1/2 cups vegetable broth 600 ml
  • 4 oz fresh kale 100 grams
  • 2 bay leafs
  • 2 tbsp finely chopped fresh parsley 8 grams
  • pinch sea salt
  • dash black pepper


  1. Drain the cans of chickpeas into a colander, rinse under cold water and reserve about 10 chickpeas, roughly chop the onion, thinly slice the carrots, thinly slice the celery sticks and roughly chop 4 cloves of garlic
  2. Heat a stock pot with a medium heat and add in a generous 2 tbsp extra virgin olive oil
  3. After 1 minute add in 2 whole cloves of garlic (peeled), mix continuously and sautee until lightly browned, then remove from the stock pot, transfer into a mortar and set aside
  4. Using the same pan with the same heat, add in all the chopped vegetables, mix continuously, after 3 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika, 1/2 tsp hot smoked Spanish paprika and 1 tbsp sherry vinegar, quickly mix together, then add in the 2 tomatoes finely grated and season with sea salt & black pepper, mix together and simmer
  5. Once the tomato has slightly thickened, about 3 minutes, add in the drained chickpeas, 2 1/2 cups vegetable broth and 2 bay leaves, raise to a high heat, once it comes to a boil place a lid on the pan and lower to a low medium heat
  6. Meanwhile, add the reserved 10 chickpeas into the mortar with the sauteed garlic, 2 tbsp finely chopped parsley and a kiss of sea salt, using a pestle pound down until you form a paste, roughly chop the kale and rinse under cold water
  7. After simmering the stew for 10 minutes remove the lid, add in the garlic paste and the kale, mix together and simmer until the kale is wilted, 1 to 2 minutes, then remove from the heat
  8. Transfer into shallow bowls and serve next to a crunchy baguette, enjoy!

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