Spicy Ranch ChickpeaStew
A vegan chickpea stew that takes less than an hour to prep and cook? It’s no wonder this spicy ranch stew recipe is quickly becoming a fan favorite. See how Hidden Valley® Plant Powered Spicy Ranch makes it easy to fire up the flavor in every delicious bite.
Ingredients(11)
- ¼ cup
olive oil, plus more for serving
- 2 cloves
garlic, minced
- 1
large yellow onion, diced
kosher salt and black pepper, to taste
- 2 cans (15 oz. each)
chickpeas, drained and rinsed
- can (15 oz.)
full-fat coconut milk
- ½ cup
- 2 cups
vegetable stock
- 1 bunch
kale, destemmed and roughly torn
toasted pita bread, for serving
- 2 tablespoons
minced chives, for serving
Steps(4)
- 1
Heat the oil in a large pot over medium heat. Add garlic and onion and cook, stirring occasionally, until onion is translucent and begins to caramelize, about 5 minutes. Season to taste with salt and pepper.
- 2
Add the chickpeas and cook, stirring frequently, until the chickpeas start to come apart and turn brown and crisp, about 8–10 minutes. Break up the chickpeas slightly as you go.
- 3
Add the coconut milk, spicy plant powered Ranch and stock, and season to taste with salt and pepper. Bring to a simmer, being sure to scrape the bits sticking to the bottom of the pan.
- 4
Cook, stirring occasionally, until thickened, about 25 minutes or until you’ve reached a consistency you like. Add the kale and stir, cooking until wilted, about 5 minutes more. Season one more time and serve warm with toasted pita, garnished with chives.
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