Tuscan tomato chickpea stew with kale

by Katie on October 27, 2011

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Chickpeas, tomatoes, and kale are no strangers on this blog. Here is yet another variation of how you can prepare them.

I got the idea for a “Tuscan tomato chickpea stew” from the wonderful Satsuma Cafe in the Bywater. If you live in New Orleans and haven’t checked them out, you should! I stopped by for a muffin and a wheatgrass shot (not the best combination, I learned) one recent weekend morning  and spotted this item listed as one of their specials on the chalkboard. Rather than order it to go, I made it for dinner that night.

And I made it again tonight. The key to making tomato dishes taste “Tuscan” is the herbs – particularly, the sage. I have experimented enough with sage to know that dried sage just doesn’t cut it in practically any recipe as it tastes stale to me. So if I’m using sage, it’s fresh sage.

I used to have a pot of fresh sage out back, but it did not survive the summer heat. Since I haven’t replaced it yet, I buy fresh sage and keep it along with my other fresh herbs in a little cup of water in my fridge, loosely covered with a plastic bag. It’s a great way to prolong the life of fresh herbs.

In any case, here’s the recipe for my version of Satsuma’s special. For me, a meal is rarely complete without an appearance of some dark leafy greens. I’ve thrown some kale in here because a) it goes well with the tomatoes and other flavors, and b) it saves me the trouble of using (and washing) a separate pot. I like to eat this with polenta, but it would be great with practically any other grain or pasta.


The herbs go so well with the tomato and give this dish fabulous flavor. I’ve made it both with chickpeas and with cannellini (white) beans and enjoyed it both ways. Give it a try and let me know what you think!

{ 1 comment… read it below or add one }

whitney October 29, 2011 at 9:07 pm

This sounds so good right now! I love stew season. :)



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