Sweet Potato, Kale, and Chickpea Skillet

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 2 medium sweet potatoes, diced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 4 cups kale, stems removed and chopped
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup vegetable broth
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic, smoked paprika, and cumin; cook for 1 minute.
4. 4 Add sweet potatoes and cook for 5 minutes, stirring occasionally.
5. 5 Stir in chickpeas, kale, diced tomatoes, salt, pepper, and broth.
6. 6 Bring to a simmer and cook, covered, for 15 minutes, stirring occasionally, until potatoes are tender.
7. 7 Stir in lemon juice and cook for an additional 2 minutes.
8. 8 Serve garnished with fresh parsley.

Equipment

• large skillet

Variations

• Substitute kale with spinach for a milder flavor.

Substitutions

• If chickpeas are unavailable, use white beans or black beans.

Pairings

• Serve with a dollop of Greek yogurt or a sprinkle of feta cheese.

Nutrition

Tips

• For extra flavor, use vegetable broth with herbs.
• Feel free to add a pinch of red pepper flakes for a kick.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Pair with a side of crusty bread or a fresh green salad.

FAQ