Sweet Potato and Kale Chickpea Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 2 cups kale, stems removed and roughly chopped
• Salt and pepper to taste
• Juice of 1 lemon

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic, cumin, and smoked paprika.
4. 4 Pour in diced tomatoes and chickpeas, stirring to combine.
5. 5 Add sweet potatoes and vegetable broth, bringing to a gentle boil.
6. 6 Reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
7. 7 Stir in kale and cook until wilted, about 5 minutes.
8. 8 Season with salt, pepper, and lemon juice before serving.

Equipment

• Large pot

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Substitute spinach for kale if preferred.

Substitutions

• Use coconut milk instead of part of the broth for a creamy texture.
• Swap chickpeas for cannellini beans.

Pairings

• Pairs well with a fresh green salad.
• Enjoy with a glass of robust red wine.

Nutrition

Tips

• For extra flavor, toast the spices in the oil before adding the onion.
• If you prefer a thicker stew, mash some of the sweet potatoes before adding the kale.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with warm crusty bread.
• Pair with a side of fluffy couscous.

FAQ