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Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the oil over medium. Add the onion, season with salt and cook, stirring occasionally, until the onion softens, about 8 minutes. Add the garlic; stir constantly until fragrant, about 1 minute.

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  • Meanwhile, in a blender or food processor, puree half the chickpeas with 2 cups chicken stock.

  • Add the chickpea puree, remaining 4 cups stock and the carrots, quinoa, marinara and rosemary to the pot. Season with salt and pepper and bring to a boil over high heat. Add the kale and reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the kale wilts, about 12 minutes.

  • Stir in the remaining chickpeas. Cover and simmer the stew until the chickpeas are heated through and the carrots are tender, about 5 minutes more; season.

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