Chickpea, tomato and kale stew with herbed yoghurt

Don’t let the long ingredients list put you off this simple, flavoursome chickpea stew recipe. It all comes together in a matter of minutes once you’ve got all the spices out of the pantry. Created by Emma Galloway for Taste magazine

By Emma Galloway
  • 30 mins cooking
  • Serves 6
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For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme
This recipe was first published in Taste magazine.
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  • 3 tablespoon olive oil
  • 1 onion, finely diced
  • 2 clove garlic, finely chopped
  • 3 sprigs fresh thyme
  • 1 bayleaf (fresh or dried)
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon raw sugar
  • 400 gram tin diced tomatoes
  • 2 tablespoon tomato paste
  • 2 cup cold water
  • 3 cup cooked chickpeas or 2 x 400g tins chickpeas, rinsed and drained
  • 1/2 bunch kale, stalks removed and leaves roughly chopped
  • 1-2 tsp red wine vinegar or lemon juice, to taste
Herbed yoghurt
  • 1 cup Greek yoghurt
  • 1/4 cup finely chopped coriander leaves
  • 1 tablespoon finely chopped mint leaves
  • 1/2 teaspoon fine sea salt
  • juice ½ lemon


  • 1
    To make herbed yoghurt, combine all ingredients in a bowl and stir well. Set aside.
  • 2
    Heat olive oil in a large saucepan. Add onion and cook for 5 minutes, stirring often, until translucent. Add garlic, thyme sprigs, bayleaf and cumin seeds, stir well and cook for 1 minute.
  • 3
    Add remaining spices, sea salt and sugar and cook for 30 seconds. Add diced tomatoes, tomato paste, water and chickpeas. Bring to the boil, reduce to a simmer, cover with a lid and cook for 10 minutes.
  • 4
    Add kale, cover and cook for another 5 minutes, stirring occasionally. Remove from heat, add red wine vinegar to taste. Remove bayleaf and thyme stalks. Serve in bowls, drizzled with a little herbed yoghurt.


  • Cavolo nero (black cabbage) would also be lovely in place of kale.