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+ servings

Chicken, Kale, and Black-Eyed Pea Stew


  • 1 Tbsp coconut oil
  • 1 large white onion, diced (~ 2 cups)
  • 3-4 heads roasted garlic
  • 3 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 Tbsp fresh oregano leaves, chopped
  • ½ Tbsp fresh thyme leaves, chopped
  • ¼ tsp. chipotle powder
  • 1 Tbsp smoked paprika
  • 3 cups vegetable broth
  • 3 cups water
  • 4 Tbsp seaweed, ground or crushed into fine pieces (the original calls for 2 Tbsp wakame flakes)
  • 3 cups cooked black-eyed peas
  • 2 - 3 cups shredded chicken
  • 1 head kale, stems discarded and leaves chopped
  • juice of ½ lemon
  • fresh parsley, chopped, for garnish


  • In a large pot, melt the coconut oil over medium heat. Add the onions and garlic and cook for 2 minutes, stirring occasionally.
  • Add the celery and bell pepper and cook for a few minutes longer. Stir in the oregano, thyme, chipotle, and paprika and cook for about 30 seconds.
  • Add the vegetable broth, water, seaweed, chicken, and black-eyed peas.
  • Bring to a gentle simmer and cook, uncovered, for 30 minutes, adding more water if needed.
  • After the soup is cooked through, stir in the kale and keep over the heat for a minute longer—just long enough to wilt the kale.
  • Add the lemon juice and turn off the heat. Top with parsley and serve.