4.8
(5)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Combine tomatoes, broth, onion, carrot, garlic, oregano, salt, crushed red pepper and pepper in a 4-quart slow cooker. Cover and cook on Low for 6 hours.
Step 2
Measure 1/4 cup of the cooking liquid from the slow cooker into a small bowl. Add 2 tablespoons chickpeas; mash with a fork until smooth.
Step 3
Add the mashed chickpeas, kale, lemon juice and remaining whole chickpeas to the mixture in the slow cooker. Stir to combine. Cover and cook on Low until the kale is tender, about 30 minutes.
Step 4
Ladle the stew evenly into 6 bowls; drizzle with oil. Garnish with basil. Serve with lemon wedges, if desired.
Your folders
ralphs.com
Your folders
allrecipes.com
3 hours, 10 minutes
Your folders
aheadofthyme.com
Your folders
slenderkitchen.com
5.0
(7)
4 hours
Your folders
lecremedelacrumb.com
4.9
(61)
240 minutes
Your folders
purewow.com
2.8
(2.1k)
3 hours
Your folders
themediterraneandish.com
5.0
(6)
Your folders
allrecipes.com
4.8
(19)
7 hours, 20 minutes
Your folders
foodlovinfamily.com
360 minutes
Your folders
bbc.co.uk
4.4
(10)
2 hours
Your folders
foodnetwork.com
4.5
(88)
8 hours, 20 minutes
Your folders
budgetbytes.com
4.9
(12)
255 minutes
Your folders
budgetbytes.com
Your folders
bbcgoodfood.com
4 hours
Your folders
cafedelites.com
5.0
(7)
360 minutes
Your folders
cookingclassy.com
4.9
(76)
495 minutes
Your folders
lifemadesweeter.com
5.0
(30)
480 minutes
Your folders
sweetandsavorymeals.com
5.0
(5)
480 minutes
Your folders
thecleaneatingcouple.com
5.0
(14)
360 minutes