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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 minutes
Cook Time45 minutes
Servings: 4
Author: Hidden Valley

Ingredients

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

Instructions

  • 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.