Braised Chickpeas with Porcini & Kale

Braised Chickpeas with Porcini and Tuscan Kale recipe || We love this dish over polenta like this, but it is also equally amazing over rice or quinoa and even on its own thinned out with a bit of stock as a soup! || @thismessisours

Chickpeas may be my favorite legume on the planet! They’re amazing as a crispy snack and are the super star ingredient in falafel and hummus. And when you want a chickpeas comfort food recipe, they’re slowly braised with sultry veggies like porcini mushrooms, Tuscan kale, and fresh herbs. It is as decadent and rich as any braised meat dish I’ve ever come across. I mean, seriously is there anything chickpeas can’t do?

Braised Chickpeas with Porcini and Tuscan Kale recipe || slow cooked winter meals just don't get any cozier than this! || @thismessisours

photo credit || Salt and Wind

This braised chickpeas recipe is perfect for a warm vegetarian meal on a cold day.

When I was planning the vegetarian-friendly main dish for our Italian Polenta Party I knew I wanted a dish that would fill our home with its enticing aroma as it cooked away making my family so anxious for dinner that they literally flock to the kitchen!  As far as I’m concerned there isn’t anything cozier than a decadent dish like this slow cooking in the oven all afternoon on a chilly winter day. Walking in from a long day at school or work to a smell like that is the stuff that memories are made of…at least for people as food obsessed as my family is!

Braised Chickpeas with Porcini and Tuscan Kale recipe || Slow cooked winter meals just don't get any more decadent than this! || @thismessisours

If you’ve tried this Braised Chickpeas with Porcini and Tuscan Kale Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you, and your reviews and comments really help others that visit This Mess is Ours!


Braised Chickpeas with Porcini and Tuscan Kale

Braised Chickpeas with Porcini and Tuscan Kale recipe over polenta || Slow cooked winter meals just don't get any more decadent than this! || @thismessisours @melissasproduce @saltandwind @holajalapeno

We love these braised chickpeas over polenta or rice, but it also makes a really great soup by simply adding 3-4 cups of chicken or vegetable stock to thin it out.

Don’t forget to rate the recipe, and let me know what you think about this dish of Braised Chickpeas with Porcini and Tuscan Kale in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!

  • Author: This Mess Is Ours
  • Prep Time: 15 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 35 mins
  • Yield: 8 servings 1x


  • 2 1/2 cups dried chickpeas, soaked overnight in cold water, drained and rinsed
  • 1 fresh or dried bay leaf
  • 1/2 cup extra virgin olive oil
  • 2 celery stalks, diced
  • 1 red onion, finely chopped
  • 1/4 cup dried porcini mushrooms, soaked for 30 minutes in warm water, drained and minced very fine + 1 tablespoon of the soaking liquid (after mincing you should 1 heaped tablespoon minced porcini.)
  • 4 garlic cloves, minced
  • 3 cups vegan “chicken” stock if making vegetarian or chicken stock
  • 1 (14-ounce) can petite diced tomatoes and juices
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped rosemary
  • 1/4 teaspoon red chili flakes
  • kosher salt and freshly ground pepper to taste
  • 1 bunch Tuscan kale, ribs removed and leaves cut onto thin ribbons
  • juice of 1 lemon

To serve

  • toasted pine nuts
  • oven roasted tomatoes and garlic, optional
  • shaved Parmesan, omit if vegan


  1. Combine the chickpeas, bay leaf, and enough cold water to cover generously in a large pot. Do not salt the water at this point! Bring the water to a boil over medium heat, reduce to low and simmer until it just becomes tender, about 20-25 minutes. Drain, discard the bay leaf and set aside.
  2. Meanwhile, preheat the oven to 350° F. In a large casserole or braising dish heat the oil over medium heat, add the celery, onion, minced porcini and garlic. Cook, stirring occasionally until just tender, about 15 minutes. Add the cooked chickpeas, stock, tomatoes, oregano, rosemary, and chili flakes, season well with salt and pepper to taste then bring to a boil.
  3. Once boiling, remove from the heat, cover, and braise in the oven for 35-45 minutes until the chickpeas are tender. Stir in the kale and continue to braise in the oven for another 8-10 minutes until the kale is very tender. Stir in the juice of 1 lemon right before serving.
  4. Serve piping hot garnished with pine nuts, shaved Parmesan, and oven roasted tomatoes over polenta, rice or quinoa.


Prep and cook time does not include the soaking time for the chickpeas.

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Big love to Melissa’s Produce for sponsoring our feast and for providing the most beautiful fruits and vegetables to feast upon! 

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What are the health benefits of chickpeas?

Chickpeas are full of vitamin, minerals, and fiber. They help the body in improving digestion, aiding weight management and reducing the risk of several diseases. Chickpeas also contain high amounts of protein, making it an excellent replacement for meat.

Click here for more information on the health benefits of chickpeas.

Frequently Asked Questions


  1. heather (delicious not gorgeous) February 10, 2017 at 3:09 am

    i tend to leave my chickpeas pretty much as is (my go to is tossed with vinaigrette, nuts, raisins and some sort of veggies), but this sounds delicious! braising and super tender kale scream winter and coziness to me.

    1. thismess February 10, 2017 at 4:26 am

      Your chickpea go-to sounds pretty incredible to me!! If you are ever looking for a comfort food fix – braising them with porcini and kale is def the way to go! 🙂


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