Kapha-balancing  |  Vegan & gluten-free

Tuscan Chickpea and Kale Stew with Sundried Tomatoes

Understanding Kapha Dosha

Kapha is ruled by earth and water, making it heavy, slow, and cool. When out of balance, it can cause sluggishness, congestion, and weight gain. To counteract this, Kapha benefits from warm, light, and slightly spicy foods. This Tuscan-style stew is packed with protein-rich chickpeas, bitter greens, and tangy sundried tomatoes to stimulate digestion and keep Kapha energy vibrant.

Ingredients:

  • 1 can (400g) chickpeas, drained and rinsed
  • 1 small bunch kale, chopped
  • 1/2 cup sundried tomatoes, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp chilli flakes (optional, for extra warmth)
  • 1 tsp dried oregano
  • 3 cups vegetable broth
  • 1 tbsp lemon juice
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a pot over medium heat. Add onion and garlic, and sauté for 3-4 minutes until fragrant.
  2. Add sundried tomatoes, chickpeas, oregano, chilli flakes, salt, and pepper. Stir well.
  3. Pour in the vegetable broth and bring to a simmer. Let cook for 10 minutes.
  4. Stir in the chopped kale and let it wilt for 2-3 minutes.
  5. Finish with lemon juice and adjust seasoning as needed before serving.

Why This Recipe Works for Kapha

This stew is light yet deeply satisfying, offering Kapha a perfect mix of protein, fibre, and digestive-stimulating flavours. Bitter greens like kale help cut through heaviness, while sundried tomatoes add brightness. The warmth from chilli flakes and garlic provides gentle stimulation to keep Kapha energy uplifted and balanced.

Growing up in Tuscany, this stew brings a true taste of home. It’s a dish that warms both the body and the soul. The rich flavours of chickpeas, sundried tomatoes, and kale bring me back to comforting, nourishing moments, where food is more than just sustenance—it’s about tradition, family, and the love we put into cooking.