Not Your Average Stew: Meet Kimchi Chickpea Stew

Spicy, Savoury, and Seriously Satisfying.

So, you’ve added kimchi to your toasties, wrapped it into your tacos, and stirred it into your fried rice. But have you ever tried it… in a chickpea stew? This isn’t your classic kimchi jjigae; it’s a warm, nourishing, flavour-loaded twist perfect for when you want something hearty, comforting, and a little different.

Let us introduce: Kimchi Chickpea Stew

It’s bold. It’s tangy. It’s got that slow-simmered, sit-under-a-blanket-with-a-bowl kind of vibe.

🥬 Why It Works

Kimchi and chickpeas might sound like an odd couple, but they’re a match made in umami heaven. The fermented tang of kimchi cuts through the richness of the tomato base, while chickpeas add protein and creaminess that balances the spice. Add in some garlic, a splash of sesame oil, and you’ve got a stew that hits all the right notes: spicy, savoury, and soul-warming.

🥣 Let’s Talk Ingredients

Here’s what you’ll need to get that pot simmering:

• 1 tbsp olive oil

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 1 heaping cup of chopped kimchi (older = bolder!)

• 1 tbsp gochujang (or more, if you like it fiery)

• 1 tin of chopped tomatoes

• 1 tin of chickpeas, drained

• 1 cup vegetable or chicken stock

• 1 tsp roasted sesame oil

• Salt to taste

• Optional toppings: spring onions, sesame seeds, a soft-boiled egg, or a spoonful of plain yoghurt

👩‍🍳 How to Make It (25-30min)

1. Sauté the onions in oil until soft and golden. Add garlic and stir for 30 seconds until fragrant.

2. Toss in the chopped kimchi and gochujang. Let it fry for a couple of minutes to release all those fermented flavours.

3. Add the canned tomatoes, chickpeas, and stock. Bring to a simmer and let everything bubble away for 15-20 minutes.

4. Stir in sesame oil and season with salt to taste.

5. Serve hot with rice, crusty sourdough, or spooned over a baked potato.

🌶️ Make It Yours

• Add spinach or kale during the last 5 minutes for extra greens.

• Want it meaty? Shredded chicken or crispy pork belly is both chef’s kiss.

• For a creamier stew, blend half the chickpeas before adding them.

❤️ Why You’ll Love This Stew

Not only is this kimchi chickpea stew incredibly easy to make, but it also:

• Keeps well (hello, leftovers)

• Gets better the next day

• Packs plant-based protein and gut-loving probiotics in one bowl

Ready to Cook With Kimchi?

This stew is the perfect way to stretch your kimchi stash beyond the side plate. Grab a jar from kimchi.capetown, light a candle, and let this stew warm you from the inside out.

Because kimchi doesn’t just belong in jjigae—it belongs wherever flavour needs a little kick.