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chickpea casserole with kale

This casserole is hearty, warming and a great way to use up leftover veggies that you have in the fridge. You could adjust this recipe to suit what you happen to have on hand at the time and really want to use up. I love this on a cold night with some crusty bread, so delicious and it will warm you right up! For the veggie stock I used a cube of stock and dissolved it in hot water.


serves 2

1 small brown onion, chopped 2 cloves garlic

1 can chickpeas 1 tomato, chopped 1 carrot, chopped 1/2 red pepper, chopped 2 cups fresh kale

2 tbsp tomato paste 4 cups veggie stock

Pinch of chilli flakes (optional) salt and pepper to taste

1 tbsp olive oil for cooking

Optional for serving:

Crushed walnuts


  1. Heat olive oil in a pot and cook garlic and onion for 1-2 mins until fragrant.

  2. Add the carrot, red pepper and tomato. Stir and cook for 3-4 mins to soften.

  3. Add the tomato paste and stir through, then add the veggie stock.

  4. Season with salt, pepper, and chilli flakes. Stir, reduce heat to low and cover. Let it simmer for about 30 mins, stirring occasionally.

  5. Once it has thickened and liquid has reduced, add chopped kale last. Stir and cook for a further 1-2mins until kale is wilted. Divide into 2 bowls and top with crushed walnuts and croutons or a side of bread. You could also serve with some rice. Enjoy!


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