Braised Chickpeas with Sundried Tomatoes and Kale

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A warm and delicious meal that combines elements of braised kale and braised chickpea with chard recipes. This recipe is filling, nourishing and perfect for fall and winter dinners.


  • 4 tablespoons olive oil
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 4 medium carrots, sliced
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 4 tablespoons tomato paste
  • 4 tablespoons maple syrup
  • 4 cups vegetable broth
  • 1/4 cup sauerkraut with the brine
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons soy sauce
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 cups Tuscan kale, chopped
  • 2 cups Swiss chard, chopped


  1. For this recipe, you will need a dutch oven with a lid that can go from the stovetop straight into the oven. 
  2. Place a dutch oven over medium heat, and add in the oil, onion, garlic, and carrots. Cook until the onions start to brown and stick to the bottom a bit.
  3. Preheat your oven to 375° F.
  4. Add in the thyme, basil, pepper, and red pepper flakes and stir.
  5. Add the remaining ingredients and stir until evenly combined. Bring the mixture to a boil then reduce heat to a simmer.
  6. Simmer for about 15-30 minutes with stirring, until the liquid thickens. 
  7. Turn off the stove-top heat.
  8. Place the lid on your dutch oven and place it in the preheated oven. 
  9. Cook in the oven for 45 minutes.
  10. Carefully remove from the oven, and be careful with the hot lid.
  11. Serve with rice or roasted potatoes and enjoy!