Spicy Ranch Chickpea
Stew

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.

  • Prep time10 min
  • Cook time45 min
  • Servings4
Spicy Ranch Chickpea Stew
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Spicy Ranch Chickpea Stew

Ingredients(11)

  • 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

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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