Spicy Chickpea & Kale Vegetable Sauté

This recipe was inspired by a love affair between chickpeas, kale and tomatoes. I love chickpeas and I think their creamy richness pairs well with the bite of the leafy kale. Paprika, chili powder, turmeric and roasted garlic powder create a perfect balance of heat and sweetness with the roasted tomato base.

Along with the chickpeas the “meat” of this dish is a bunch of small diced bell peppers, cabbage, celery, broccoli, radish and carrots that bring pops of flavor, color and crunch. Serve over rice and you have an easy lunch or dinner. Leftovers can also be turned into breakfast by adding an egg or tofu scramble.


A quick chop to all the vegetables is all you need to get this dish going. The smaller the pieces the quicker they will cook. I never worry too much about getting them all perfectly equal, as long as they are similar in size it will work! The crushed tomatoes are what really create the binding of this dish, simmering on low to medium heat will allow it all to blend together and thicken beautifully. You could also serve this over quinoa or pasta instead of rice.


Spicy Chickpea & Kale Vegetable Sauté

  • Servings: 4-6
  • Print

Vegetarian • Vegan • Gluten Free


 2 cups uncooked brown Basmati rice
1 Cup yellow onion, diced
1 Tablespoon olive oil
1 Green bell pepper, chopped
1 Red bell pepper, chopped
1 Carrot, diced
1 Cup green cabbage, chopped
1 Cup red cabbage, chopped
½ Cup celery, chopped
½ Cup broccoli, chopped into small florets
¼ Cup radishes, chopped
2 Cups of kale, roughly chopped
1 Can garbanzo beans, drained
1 Can roasted crushed tomatoes
½ Cup water

½ Tablespoon Paprika
½ Tablespoon Roasted Garlic Powder
½ Tablespoon turmeric
1 Teaspoon chilli powder
Salt & Pepper to taste


  1. Cook rice according to package instructions and set aside
  2. Prep vegetables by chopping the onion, red and green cabbage, red and green bell pepper, carrot, celery, and broccoli into small pieces
  3. In a pan over medium-high heat add the olive oil and onions and sauté until fragrant
  4. Add the red and green cabbage, red and green bell pepper, carrot, celery, and broccoli to the pan and cook until tender, about 10 minutes
  5. Add dried spices, chickpeas, water and crushed tomatoes to the pan and turn heat down to medium
  6. Let simmer until kale starts to soften, about 5 minutes
  7. Serve over a scoop of rice and enjoy!


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