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Chicken, Kale, & Tomato Stew with Mashed Chickpeas

Active Time: 35 minutes / Cook Time: 35 minutes / Total Time: 45 minutes

Makes 4 servings

Chicken%2c Kale & Tomato Stew w Mashed Chickpeas.JPG


  • 1 tablespoon coconut oil, divided
  • 4 boneless, skinless chicken thighs, each cut into 4 pieces
  • 1 teaspoon fine sea salt, divided
  • 1 medium onion, halved and thinly sliced into half-moons
  • 3 cloves garlic, very thinly sliced
  • ½ teaspoon crushed red pepper flakes, or to taste
  • 1 ½ teaspoons Italian seasoning blend
  • ¼ cup dry vermouth OR vegetable broth
  • 1 28-oz. can crushed tomatoes, 1 cup reserved for Day 3
  • 1 15-oz. can diced tomatoes
  • 5 oz. baby kale
  • ¾ teaspoon freshly ground black pepper, divided
  • 2 15-oz. cans chickpeas, undrained
  • 3 tablespoons extra-virgin olive oil, divided
  • ¼ cup thinly sliced basil


  1. Heat ½ tablespoon coconut oil in a large skillet over medium-high heat. Pat the chicken dry, sprinkle evenly with ¼ teaspoon salt, and place in the skillet. Cook 3 minutes per side and transfer to a medium bowl. Set aside.
  2. Add the remaining ½ tablespoon coconut oil to the skillet, reduce the heat to medium, and stir in the onions. Cook, stirring occasionally, until they have softened, about 6-8 minutes.
  3. Add the garlic, crushed red pepper flakes, and Italian seasoning and cook, stirring, for one minute.
  4. Add the vermouth and cook 2 minutes, or until the liquid barely coats the bottom of the skillet.
  5. Add the crushed and diced tomatoes and ½ teaspoon salt, stir, and bring to a low boil. Return the chicken to the pan and add the kale in batches, stirring to help it wilt into the stew. Lower the heat and simmer 15 minutes, or until the chicken is cooked through. Stir in ¼ teaspoon freshly ground black pepper.
  6. While the stew simmers, add the chickpeas and their liquid to a medium saucepan. Heat over medium for 10 minutes, or until chickpeas are hot. (You can also do this in the microwave).
  7. With a slotted spoon, transfer the chickpeas to a large bowl, reserving the chickpea liquid. Add ¼ teaspoon salt and ½ teaspoon pepper and use a fork or potato masher to mash to a slightly chunky consistency. Add reserved chickpea liquid a tablespoon at a time to facilitate mashing and help the chickpeas form a somewhat creamy mash. Stir in 1 tablespoon olive oil until well combined.
  8. Place ¼ of the chickpea mash in each of two bowls, and use a spoon to create a well in the center. Top each with ¼ of the stew. Drizzle each with ½ tablespoon olive oil and sprinkle with 1 tablespoon basil. Serve.
  9. Package remaining stew, chickpeas, and toppings in airtight containers for lunches tomorrow. Refrigerate until needed.