Provence Chickpea Stew

by Sherri Koehler on February 28, 2012

This recipe is really an on-going quest for the best chickpea soup, with or without noodles. With my innate ability to make stews in big pots, this Provence inspired version is just what a wet, February night needs. This can easily be served over a grain or with pasta, but it is very nice all on it’s own.

I was inspired by two different recipes in coming up with this. The first being the Chickpea Noodle Soup in Veganomicon. The second being the Cabbage “Noodle” Soup from the Fat Free Vegan, Susan Voisin. This recipe falls somewhere in between the two and I add kale to thicken it into a hearty stew. It is absolutely packed with vitamins A, C and K!

The Stuff

  • 1 large shallot, cut in quarters and sliced thin
  • 3 cloves garlic, minced
  • 3 medium carrots, diced small
  • 4 medium stalks celery, diced small
  • 3 leeks, white part, sliced into thin rounds
  • 1/4 c mirin
  • 3 cups cooked chickpeas (2 15oz. cans drained & rinsed)
  • 2 small bay leaves
  • 1/2 t thyme
  • 2 bay leaves
  • 2 t herbes du Provence
  • 1 t poultry seasoning
  • black pepper to taste
  • 10 cups water
  • 1/2 medium head white or savoy-style cabbage cut in half, cored and shredded
  • 8 cups kale, stemmed and shredded
  • 1/4 c nutritional yeast
  • 1/4 c white miso
  • 1/4 c fresh Italian parsley, chopped

The Making

Heat an 8-quart stock pot to medium high and lightly spray with high-heat Canola oil. Add in shallot and garlic, sauteing for 5 minutes, or until becoming translucent and just beginning to brown. Add in carrot and celery. Saute for 3-5 minutes, until carrots are glistening. Add in leeks and saute 5-7 minutes, until leeks begin to brown and rings come apart.

Reduce heat to medium-low and deglaze pan with mirin. Stir wine and sauteed veggies together for 30 seconds.

Add in chickpeas, water, and dried herbs. Bring just to a boil. Reduce heat to low. Cover and simmer for 20 minutes.

Add nutritional yeast, freshly ground black pepper,  cabbage and kale. Stir together and simmer for 10 minutes, until greens are softened.

Remove pot from heat and add fresh parsley. Remove a cup of the broth and in a bowl whisk miso into broth and add mixture into stew. Mix well and let stand 5 minutes, at least, before serving.

Makes 10 servings

Nutritional Info

Serving Size: 2 cups
Calories: 193
Total Fat: 3 g
Sodium: 385 mg
Carbohydrates: 36 g
Dietary Fiber: 9 g
Sugars: 8 g
Protein: 11 g

{ 2 comments… read them below or add one }

Kale Crusaders February 29, 2012 at 6:28 am

I love everything about this soup! Chickpeas and kale are always in my kitchen. Strangely enough, I’ve been experimenting with cabbage quite a bit lately. Thanks for the inspiration!


sherri February 29, 2012 at 8:45 am

We often just enjoy steamed kale with chickpeas and a little sauce as our dinner, sometimes with a grain but mostly just like that. Kale is pretty much always a winner for us!

I love your site of “under represented vegetables” – it reminds me that I need to try those Jerusalem artichokes in my fridge!


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