Chickpea Stew with Sweet Potatoes, Quinoa & Kale

A healthy, comforting dinner option, this chickpea stew with sweet potatoes is packed with veggies and natural flavors.


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Chickpea Stew with Sweet Potatoes, Quinoa & Kale

Chickpea Stew with Sweet Potatoes, Quinoa & Kale


  • 1 onion
  • 3 cloves of garlic
  • 1 large carrot, diced
  • 1 small zucchini, diced
  • 400 g sweet potatoes, (about 1 large) diced
  • 1 tsp fresh thyme, minced
  • 2 fresh sage leaves, minced
  • 250 g of chickpeas
  • 2 tbsp tomato paste
  • 400g of crushed tomatoes
  • 1 handful of kale, leaves chopped
  • 100 g quinoa
  • sea salt
  • pepper from the grinder
  • 3 tbsp olive oil


  1. Heat the olive oil in a large heavy pot. Finely chop the onion and garlic and sauté with the carrot and herbs for 3 minutes over medium heat.
  2. Add the tomato paste to the pot and stir. Deglaze with a little water and then add zucchini, sweet potato and chickpeas to the pot.
  3. Add the crushed tomatoes and 400 ml of water. Season with salt and pepper. Cover the pot and bring to boil.
  4. Then simmer for about 30-40 minutes.
  5. In the meantime, wash quinoa under running cold water and cook with plenty of water for 15-20 minutes.
  6. Put the quinoa in a sieve and drain.
  7. When the stew is ready add the chopped kale and check for seasoning.
  8. Serve the stew with quinoa and drizzle of olive oil.


Find more of Kathrin & Ramin’s recipes on their blog, Klaras Life.

Chickpea Stew with Sweet Potatoes, Quinoa & Kale



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