Tasty tomatoes and kale stew with beans and chick peas

By Dagmar
In Cooked meals
Jul 4th, 2016

This is a meal I firstly tried at Away Day of our university department in Moller Centre in Cambridge. They served a selection of foods and snacks, among which was this stew. I do not know what name it has and I did not ask for the recipe. All I know is that from all those options I tried that day I liked this one the most. It looked simple to make so I decided to give it a try, especially since I have cut down on meat in my diet so I seek flavorsome and satisfying meals without meat. I am probably not going to be a vegetarian for 100% but I have already tried several vegetarian meals and I can say that I did not miss meat in them at all. I particularly liked the chewiness of the kale in this meal.

What I have made from the list of ingredients below has resulted in a great amount of stew. Be prepared to use rather larger pan and to either feed the entire family of at least 4 or to enjoy it over several days. I have put some into the freezer to enjoy it later.

This stew is great with basmati rice, similarly to how they served it in the Centre. You will be done in about 35 minutes. I have not included how to make rice but both the rice and the stew are manageable within that time.


  • butter (or oil if you want it vegan)
  • 2 onions, finely chopped
  • 3 cloves of garlic, grated or pressed
  • 3 tins of chopped tomatoes
  • 1 tin of chick peas
  • 1 tin of butter beans
  • a 200g (or so) bag of sliced curly kale, rinsed, bits of thick stalks removed
  • 2 vegetable oxo cubes
  • smoked paprika
  • ground cumin
  • cayenne pepper
  • salt

tomato, kale stew


  1. Heat a generous amount of butter or oil on the non-stick pan and cook onion on it for a while, until soft.
  2. Add kale, tomatoes and cover to simmer for about 5 minutes. Stir occasionally so the kale is covered well.
  3. Crumble the Oxo cubes evenly over the mass and stir well.
  4. You can add the chick peas now or wait for later with the beans, so the beans are not overcooked.
  5. Add garlic, smoked paprika, cumin and cayenne pepper. It is up to your taste how much of the seasoning you use, but be rather careful. I let my hand go free, except of the cayenne. You still can add more if it is not intensive enough.
  6. Let it cook for about 10 minutes.
  7. Add the beans (and chick peas if waited until now). I prefer adding the chick peas earlier so they absorb more flavour. Let it cook for another about 10 minutes on a low heat, stirring occasionally.
  8. Add salt if needed.
  9. Serve with basmati rice. I also use butter for making the rice, it gives it a lovely full flavor.

I think the original recipe was a bit more basic but since I did not have it I made it this way and it worked. My version was more flavoursome than what I tried in the Centre (not saying their was not good!). My husband also enjoyed it and thanked me for a delicious meal. I had it also the second day and when licking the spoon after adding another portion to my portable dish to have it the third day at work, I wished it was not 9 pm and me satisfied. So good it was.

Now it is your turn and bon apetit!

About "" Has 48 Posts

Graduated at London Metropolitan University: BSc (Hons) Human Nutrition in 2014. Working as a research assistant at the MRC, The University of Cambridge.

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