Chickpea Kale Stew (Print Version)
# Ingredients:
→ Core Ingredients
01 -
1 tablespoon butter, unsalted
02 -
½ cup sun-dried tomatoes (julienne-cut) in oil with herbs, drained, plus 1 tablespoon oil from the jar
03 -
4 garlic cloves, finely chopped
04 -
6 cups vegetable broth, no added salt
05 -
1 small bunch of Tuscan kale, stems removed and coarsely chopped (about 3½ cups packed)
06 -
2 (15-ounce) cans chickpeas, washed
07 -
½ teaspoon salt
08 -
1 large shallot, diced (roughly ½ cup)
09 -
¼ cup (2 ounces) softened cream cheese, cubed
10 -
½ cup shredded Parmesan, split
11 -
⅓ cup heavy cream
12 -
2 tablespoons tomato paste (unsalted)
13 -
2 tablespoons fresh basil (chopped), plus more leaves for a garnish
# Instructions:
01 -
In a large Dutch oven, melt together 1 tablespoon of butter and 1 tablespoon of the tomato oil over medium heat. Stir in the diced shallot and cook for 2–3 minutes, or until softened.
02 -
Add in the sun-dried tomatoes, finely chopped garlic, and 2 tablespoons of tomato paste. Stir constantly for about 2 minutes until everything mixes and turns a deep red shade.
03 -
Toss in the rinsed chickpeas, broth, kale, and a bit of salt (about ½ tsp). Let it come to a boil over medium heat, stirring occasionally. Let it cook uncovered for 15–20 minutes until the kale softens and the liquid level drops slightly.
04 -
Take the pot off the heat and mix in ⅓ cup cream, softened cream cheese cubes, and 6 tablespoons of Parmesan. Stir everything together until the cheeses are melted. Add the 2 tablespoons of chopped basil.
05 -
Portion into 4 bowls, sprinkle with the rest of the Parmesan (about 2 tablespoons), and pop some basil leaves on top if you'd like.
# Notes:
01 -
They call it 'Marry Me' because the flavors are just too good.
02 -
Want to tone it down? You can swap out the heavy cream for half-and-half.