Vegan chickpea and kale fricassee is a dish that is based only ingredients of plant origin. Despite the fact that it lacks meat, fish or seafood, this dish does not disappoint in terms of taste. The ingredient that makes this vegetarian dish perfectly satisfy hunger is chickpeas. I decided to use dry chickpeas, which meant that I first soaked them for a few hours in water and only after that cooked them. Once the chickpeas were properly soaked, I started to prepare the fricassee.
In the next step, I fried the onion in oil, then added chili pepper, garlic, and then tomatoes, chickpeas, vegetable broth and spices. The spices that I used were turmeric and sumac. I love the taste of both of these spices. I use turmeric very often in my kitchen, because it gives even the least interesting dishes a nice taste and colour. I usually add sumac to cheese, salad dressings and labneh. It has a slightly spicy, lemony, tart taste, which works great in combination with the other ingredients of this dish. Several minutes before the end of cooking, I also added the chopped kale, potatoes and seasoned the whole thing with salt and pepper.
Chickpea fricassee can be served on its own, but you can also spice it up a bit by adding yoghurt, sour cream, fried egg or grilled tofu. I serve this meatless dish for dinner or lunch. I encourage you to try out the following recipe for chickpeas and kale fricassee and I wish you a tasty meal.
Ingredients for chickpea and kale fricassee.
- 100 g kale
- 2 big cloves of garlic
- 2 tablespoons of olive oil
- 1 big chili pepper
- 200 g dry chickpeas
- 200 g onion
- 350 g potatoes
- 450 g tomatoes
- 1/2 teaspoon of ground black pepper
- 3/4 teaspoon of salt (flat)
- 1/2 teaspoon of turmeric
- 600 ml vegetable broth or water
- 1/2 teaspoon of sumac
How to make chickpea and kale fricassee.
Put the chickpeas in a bowl, cover with cold water and leave to soak for at least 8 hours.
Pour the oil into a frying pot, add the diced onion, and fry for 5-6 minutes or until the onion is lightly browned. Then add the diced chili pepper and mashed garlic and continue frying for a few seconds. After that, add the diced tomatoes and drained chickpeas, sumac, turmeric and vegetable broth. Bring it to a boil, cover the pot with a lid, and cook over a low heat for about an hour and 20 minutes. Next, add the potatoes cut into large cubes, salt and pepper and continue cooking for 20 minutes. At last put in the kale cut into wide strips, and keep it on the heat for the next 15-20 minutes or until the chickpeas are soft.
Good to know when making chickpea and kale fricassee.
The dish is ready when the chickpeas are soft. So before removing the pot from the heat, check if that is really the case.
This dish can also be prepared with canned chickpeas. If you don’t have time to soak or cook chickpeas, select this quick option.
Do you like dishes with chickpea? If so, try our recipe Pasta salad with fermented cucumbers and chickpeas.