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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.
olive oil, plus more for serving
¼ cup
garlic, minced
2 cloves
large yellow onion, diced
1
kosher salt and black pepper, to taste
chickpeas, drained and rinsed
2 cans (15 oz. each)
full-fat coconut milk
can (15 oz.)
½ cup
vegetable stock
2 cups
kale, destemmed and roughly torn
1 bunch
toasted pita bread, for serving
minced chives, for serving
2 tablespoons
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.
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.
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.
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.
