This spiced chickpea stew is a Turkish-inspired recipe that pairs well with sharp salty feta. It is a simple dish that is perfect as a base for all sorts of meals, including wilted greens and poached eggs.
The recipe includes the option of serving this simple stew with wilted kale and poached eggs. However, it’s a quick side dish that works with all sorts of meals.
Breakfast or Brunch
I LOVE serving this chickpea stew as a part of a healthy breakfast. It really only takes a few minutes to put together. Let the flavors develop while you prepare the wilted kale and poached eggs.
For an even easier breakfast option, make the chickpea stew in advance! It’s one of those dishes that really benefits from allowing the flavors to mingle.
Lunch or Dinner
This simple dish is actually a perfect accompaniment to all sorts of meals.
- For a vegan option, serve the chickpea stew with a sprinkle of toasted sunflower seeds instead of feta.
- Turkish chickpea stew can be made ahead and served cold as a salad. Perfect for a BBQ, picnic, or potluck.
- Make a meze platter with olives, flatbread, and tzatziki.
- Eggs aren’t just for breakfast. This is one of our go-to weeknight meals. The kids prep the kale, while I make the stew and fry up a few eggs.
- Serve it as a base for a Mediterranean glory bowl.
- It’s perfect as a filling for a wrap.
Turkish Chickpea Stew with Kale and Feta
Looking for a unique and delicious side dish? This Turkish chickpea stew is simple and delicious. Serve with poached eggs for a quick breakfast or dinner. See the section above for 5 other serving options.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 4 to 6 1x
- Category: Breakfast
- Cuisine: Turkish
- Diet: Vegetarian
- 1/4 cup olive oil
- 1 onion, diced
- 1 clove of garlic, minced
- 1 tsp sweet smoked paprika
- 1 tsp ground fennel
- 2 15–ounce cans of chickpeas (1 1/2 cups dried chickpeas, soaked and cooked)
- 1/2 cup of vegetable broth
- 1 Tbsp tomato paste
- 2 Tbsp cider vinegar
- 1/2 tsp salt and black pepper, to taste
- 1 bunch of kale, spinach, or swiss chard
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 1/4 tsp salt, to taste
- 1/2 cup feta
- Gently sauté the onions in the olive oil until soft, about 2 minutes. Add in the garlic and spices and cook for another minute.
- Stir in the chickpeas, broth, and tomato paste. Cover, and simmer on low for 10 to 15 minutes.
- Prepare the wilted kale while the chickpeas cook. Wash the kale and rip it up into bite-sized pieces. Sauté the kale and garlic in olive oil until just starting to wilt. Remove from heat and salt to taste.
- Mash the chickpeas until they are mostly broken, but not completely mashed. Mix the cider vinegar and salt into the chickpea stew. Taste, and adjust the salt as needed.
- Serve each plate individually. Place a few spoonfuls of chickpea stew on the plate. Add a bit of wilted kale and a drizzle of olive oil, then top with 2 Tbsp of crumbled feta.
- See notes for details on serving this stew with eggs.
- This chickpea stew is a great base for eggs. Prepare at least 1 egg per person. Make the eggs using your favorite method. If I have really fresh eggs, then I like to poach them in a water bath. Otherwise, I make fried eggs.
- I recommend making a double or triple batch of stew. The leftovers are amazing! They are delicious in wraps or salads. See the section above for more serving options.
- The cheese in the photographs is homemade feta, which tends to be softer than store-bought. This dish is also delicious with firm kefir cheese.
- Calories: 718
- Sugar: 17.3g
- Sodium: 511mg
- Fat: 24.2g
- Carbohydrates: 93.4g
- Fiber: 25.9g
- Protein: 36.6g
Keywords: healthy, grain-free, gluten free, vegetarian, Mediterranean, brunch, lunch, dinner, fall, winter, spring