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gochujang chickpea stew with rice

gochujang chickpea and rice stew with Kale

This gochujang chickpea and rice stew with Kale is a delicious stew recipe.
5 from 3 votes
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Prep Time 3 minutes
Cook Time 23 minutes
Servings 4
Calories 382 kcal

Ingredients
  

  • 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 teaspoon dried
  • ½ tablespoon fresh chopped rosemary from about 1 sprig, sub 1 teaspoon dried
  • 3-4 cups vegetable broth
  • 1 18 ounce jar of crushed tomatoes
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 head kale - leaves removed and finely chopped
  • 2 cups cooked rice

Instructions
 

  • 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.
  • Add all remaining ingredients to the pot except for kale and rice. Bring to a simmer and cook for 15-20 more minutes.
  • Add kale and rice to the pot and stir until the kale is wilted.
  • Let soup cool and serve.

Notes

This makes 3-4 servings of stew.

Nutrition

Calories: 382kcalCarbohydrates: 71gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1560mgPotassium: 969mgFiber: 15gSugar: 9gVitamin A: 3996IUVitamin C: 21mgCalcium: 179mgIron: 6mg
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