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Serves 4 (serving size: about 1 1/2 cups)
Photo: Jennifer Causey; Styling: Missie Neville Crawford

How to Make It

Heat a large saucepan over medium-high heat. Add oil; swirl to coat. Add onion and next 5 ingredients (through thyme); cook 3 minutes, stirring occasionally. Add stock and chickpeas to pan; bring to a boil. Add kale and chicken to pan; reduce heat, and cook 5 minutes. Stir in soy sauce; discard thyme sprigs.

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