Portuguese-Style Chickpea & Kale Stew with Crispy Tempeh & Cornbread
Prep 12 min · Cook 28 min · Serves 1 · medium
A hearty, rustic Portuguese-inspired stew loaded with garlicky chickpeas, nutritious kale, and tender potatoes, topped with pan-seared tempeh for protein and texture. Served alongside golden vegan cornbread for a comforting dinner.
Ingredients
- 4 oz extra-firm tempeh, cut into 1/2-inch thick rectangles
- 0.75 cup chickpeas, canned, drained and rinsed
- 1.5 cups fresh kale, chopped, stems removed
- 0.5 medium yellow potato, diced into 1/2-inch cubes
- 1 cup vegetable broth, low-sodium
- 3 cloves garlic, minced
- 0.25 medium yellow onion, finely diced
- 0.5 tsp smoked paprika
- 0.5 tsp dried oregano
- 1 whole bay leaf
- 0.5 tsp sea salt, divided
- 0.125 tsp black pepper
- 1.5 tbsp olive oil, divided
- 0.33 cup cornmeal
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