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Recipe Collection

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Lemony Chickpea and Greens Stew

Lemony Chickpea and Greens Stew Related:   dairy, gluten-free, kid-friendly, low-fat, North America, pareve, soups, Sukkot, Thanksgiving, vegetables & legumes, vegetarian

Prep time: 5 minutes

Cook time: 20–25 minutes

Yield: 6 servings

Kale, chickpeas and lemon are the winning combination here—satisfying, earthy and lemony at the same time. A hunk of bread to go with is strongly encouraged.


  • 2 tablespoons olive oil, plus more to drizzle over your bowl
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 cup fresh or frozen corn
  • 1 teaspoon dried rosemary
  • 1 teaspoon thyme flakes
  • ½ teaspoon crushed red pepper flakes
  • 1 small bunch kale, stems removed and ripped into bite sized pieces (8 cups of kale)
  • 1 15-ounce can chickpeas, rinsed and drained
  • 6 cups vegetable broth
  • Juice of 2 lemons
  • ½ cup Parmesan
  • ¼ cup fresh parsley, chopped
  • Freshly ground black pepper
  • Hunk of bread for serving


In a large soup pot, heat the oil over medium heat. Add onion, carrot, celery, garlic, corn, rosemary, thyme and red pepper flakes. Cook until veggies are tender, about 12 minutes, stirring occasionally. Add kale, chickpeas, broth and lemon juice. Cover, and bring to a boil. Reduce heat, cover and simmer 20 minutes or until greens are tender. Ladle in bowls and top each bowl with drizzle of oil, Parmesan, parsley and cracked pepper. Enjoy with warm crusty bread.

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