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    Home » Lunch and Dinner

    Gochujang Chickpea and Rice Stew with kale

    Published: Nov 28, 2022 by Kristi · This post may contain affiliate links · 4 Comments

    Jump to Recipe·Print Recipe

    I am obsessed with soup and stew. It is my favorite thing to make and perfect for the colder weather. My latest stew recipe is this Gochujang Chickpea and Rice Stew with kale.

    vegan gochujang chickpea stew with rice

    This stew is spicy and so flavorful. I combined the spicy asian flavors of korean gochujang paste with warming herbs of thyme and rosemary. Chickpeas provide protein and rice adds healthy carbs. This stew is so good and perfect for meal prep because it makes multiple servings that can be kept for days.

    Let's get into the recipe.

    These vegan chickpea tomato stew with thyme and rosemary is

    • gluten free, dairy free, egg free and plant based
    • perfect for the colder weather
    • made in one pot
    • easy to make
    • made with healthier for you ingredients
    • high in protein
    • full of veggies and fiber
    gochujang chickpea stew with rice

    Ingredients for caesar oyster mushroom chickpea burrito

    • chickpeas
    • onion
    • salt
    • pepper
    • garlic
    • carrots
    • celery
    • vegetable broth
    • gochujang
    • crushed tomatoes
    • rosemary
    • thyme
    • kale
    • paprika
    • cumin

    See recipe card for quantities.

    Instructions for healthy high protein vegan stew

    veggies cooking in soup pot

    Step 1: Add garlic, onion, carrots and celery to a pot and cook until softened.

    soup simmering in pot

    Step 2: Simmer all ingredients except for kale and rice.

    kale and rice in pot with soup

    Step 3: Add kale and rice to pot and stir until kale is wilted.

    gochujang chickpea and rice stew

    Step 4: Serve soup.

    Substitutions

    • Rice wine vinegar- can be subbed with any culinary vinegar
    • Gochujang- can be subbed with harissa

    Equipment

    You just need a big soup pot and your stove for this recipe.

    Storage instructions for spicy chickpea stew

    The leftover stew can be stored in a sealed container in your fridge for 4-5 days.

    Other healthy plant based stews to try

    • mediterranean white bean stew
    • sweet potato white bean stew
    • turmeric chickpea bok choy stew

    If you make this Gochujang Chickpea and Rice Stew with Kale, please leave me a rating and review on this blog post. This is the best way to support me!

    Tag me on Instagram so I can repost you

    Print

    Gochujang Chickpea and Rice Stew with Kale

    vegan gochujang chickpea stew with rice

    ★★★★★

    5 from 3 reviews

    This gochujang chickpea and rice stew with Kale is a delicious stew recipe.

    • Author: Kristi
    • Prep Time: 5
    • Cook Time: 20
    • Total Time: 25 minutes
    • Yield: 4 1x
    • Category: dinner
    • Method: stove
    • Cuisine: american
    Scale

    Ingredients

    This makes 3-4 servings of stew

    • ½ onion - finely chopped
    • 4 stalks celery - finely chopped
    • 1 carrot - finely chopped
    • 4 garlic cloves - minced
    • 2 cans chickpeas - drained
    • 1 ½ tablespoon gochujang paste
    • ½ tablespoon fresh thyme leaves (from about 1 sprig, sub 1 tsp dried)
    • ½ tablespoon fresh chopped rosemary (from about 1 sprig, sub 1 tsp dried)
    • 3-4 cups vegetable broth
    • 1 18 ounce jar of crushed tomatoes
    • 1 tablespoon rice wine vinegar
    • 1 teaspoon paprika
    • 1 tsp cumin
    • 1 head kale - leaves removed and finely chopped
    • 2 cups cooked rice
    • salt/pepper to taste

    Instructions

    1. Heat a splash of oil in a large pot over medium heat. Add onions, garlic, celery and carrots to the pot. Cook for 8 minutes until the veggies have softened.
    2. Add all remaining ingredients to the pot except for kale and rice. Bring to a simmer and cook for 15-20 more minutes. 
    3. Add kale and rice to the pot and stir until the kale is wilted.
    4. Let soup cool and serve.

    Keywords: stew, chickpea and rice stew, chickpea gochujang stew

    vegan gochujang chickpea stew with rice

    More Lunch and Dinner

    • Vegan Crispy Baked Carrot and Black Bean Tacos
    • Pesto Quinoa and Chickpea Stuffed Spaghetti Squash
    • Winter Crispy Chickpea Quinoa Nourish Bowl (vegan)
    • Vegan High Protein Sweet Potato Harissa Pasta

    Reader Interactions

    Comments

    1. Katie

      November 28, 2022 at 5:58 pm

      This stew is warm and comforting and all you could want from a recipe!

      ★★★★★

      Reply
    2. John Mullery

      November 28, 2022 at 6:16 pm

      Had this last night and it was the perfect comfort food!

      ★★★★★

      Reply
    3. Carly

      January 18, 2023 at 12:54 am

      So tasty and hearty! And just the right amount of spice with the gochujang. Will definitely be making this again.

      ★★★★★

      Reply
      • Kristi

        January 18, 2023 at 8:09 pm

        Thanks for trying Carly!

        Reply

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    ★☆ ★☆ ★☆ ★☆ ★☆

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    Hi, I'm Kristi! Welcome to Avocado Skillet! My goal is to help everyone eat more plant based meals, whether that's one meal a day, a week or a month. I want to show you that eating plant based can be delicious, fun and uncomplicated.

    More about me →

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