Chickpea, Lentil & Kale Stew

chickpea stew 2

Hello guys! I have another absolutely winning recipe to share with you this week, and I’m particularly proud of this one. I’m currently on a week of study leave, and I wanted to create nourishing, tasty recipe that would sort me out for a ready-to-go lunch each day. When I’m studying, I always get an early workout in and start into the books early too (my most productive time is the morning, definitely!).Then I make sure to take a good break in the middle of the day, to give my brain some fuel and chill time before an afternoon of more learning! During that break, I always go for a walk for fresh air, and listen to music or a Podcast, and just switch off. So when I get home, I’m usually staaaarving, and its so handy to have a tupper-ware ready to pop in the microwave.

This recipe is meat-free, vegan and vegetarian-friendly, and packed full of plant-based protein, carbohydrates, fats and micronutrient goodness! I was SO happy with the flavour – the addition of cacao powder and cinnamon worked a treat. You can of course (see below) customise this to include meat if you’re aiming for a higher protein intake. I’ve had it with both tuna and roast turkey, as well as on its own, so you can see its a really versatile recipe. I’m really enjoying experimenting with creating vegetarian-style recipes – you guys know I think of myself as a plant-based meat eater, so I really enjoy meals I can use for a meat-free day AND for a meaty (meat-full?) day too!

SO let’s get to it!

Recipe (Makes 4-5 servings) 


  • 1 tbsp coconut oil
  • 1 garlic clove, finely minced
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp sweet paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tbsp raw cacao powder (I use Nua Naturals Brand)
  • 1 red onion, finely chopped
  • 1 red bell pepper, diced
  • 1 carrot, peeled & diced
  • 2 large handfuls of kale, stems removed & torn into small leaves
  • 2 tablespoons of tomato puree
  • 1 400g tin of chickpeas
  • 1 400g can of bjoux verts lentils (I found mine in Super Valu, the brand Epicure)
  • 1 400ml can of chopped tomatoes
  • 200mls water
  • A sprinkle of sea salt and ground black pepper, to season


  1. Prepare the veggies by chopping in advance, and set aside in little bowls.
  2. Heat the coconut oil in a large pot, and add the red onion and garlic. Cook for 3-4 minutes.
  3. Add the spices to the onions and garlic. Cook for another 3-4 minutes until the onions are completely coated in the spices.
  4. Now add the veggies (including the kale) to the pot, and cook with the onions for about 5 minutes, until the kale is wilted.
  5. Next, add your tinned goods to the pot – the chopped tomatoes, tomato puree, lentils, chickpeas and lentils, and give it all a good stir.
  6. Add the 200mls of water to the stew, and stir again. You may need to add a little more water as the stew cooks. I usually fill the empty tin of chopped tomatoes with water and add a a little at a time if I think I need to.
  7. Season the stew with sea salt and black pepper, stir again, and bring the stew to the boil.
  8. Now turn down the heat to a simmer, cover the pot and allow the stew to bubble away for 15-20 minutes, stirring every 5 minutes or so. The stew should thicken up a little during this time.
  9. While the stew is cooking, prepare your side for this dish – I love having it with courgetti, or some roasted sweet potato chunks! Rice or cous cous would be perfect too!
  10. After 20 minutes, do a little taste test. Add a little more spice if you feel the stew needs it at this stage. If not, turn off the heat.
  11. Serve with the side of your choice!

chickpea stew 4

(Served with courgetti, greens, beetroot & turkey!)

Enjoy guys! This recipe has fast become one of my favourite meal prep recipes, it’s really filling and a great vegetarian dish for those meat-free days! Tag me if you try it out – @theirishbalance on Instagram!

Ciara 🙂 x

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