I love hearty bowls. There’s nothing better than coming home to a warm bowl of nourishing goodness. This stew is inspired by a moroccan flavors and is slightly smoky, with smoked paprika, cumin and fire roasted tomatoes. It’s a full meal in one – protein from the chickpeas, micronutrients from the kale and healthy carbs from the sweet potatoes. A sprinkling of crushed red pepper puts the flavor profile over the top!
I did add a bit of quinoa on the side for an extra-filling meal. I also added a dollop of cashew cream to my own bowl, but that step is totally optional! It tastes amazing alone as a soup. Jumping straight to the recipe, because it’s too good to wait!
Smoky Chickpea Kale and Sweet Potato Stew
Ingredients
- 3 cloves garlic diced
- 1/2 red onion sliced
- 1 16 oz can chickpeas
- 1 16 oz can fire roasted tomatoes
- 1 16 oz can low sodium vegetable broth
- 1 small sweet potato cubed
- 1/2 bunch kale
Spices
- 1 tsp Italian seasoning
- 1 tbsp smoked paprika
- 1 1/2 tsp cumin powder
- 1 tsp crushed red pepper flakes
Instructions
- Heat 2 tbsp olive oil in a pot.
- Once, oil is hot, add garlic and sauté for 1-2 minutes.
- Add in the red onion and sauté until it becomes translucent.
- Add 1 can of fire roasted tomatoes and allow the tomatoes to reduce for a few minutes, stirring occasionally.
- Add 1 tbsp smoked paprika, 1 tsp Italian seasoning, 1 tsp crushed red chili pepper, 1 1/2 tsp cumin powder, 1 tsp salt and stir.
- Add 1 can of chickpeas and 1 can of vegetable broth. Bring to simmer and reduce to medium heat.
- Add sweet potatoes and allow to cook until softened. This should take around 10 minutes. Add more water if needed for a soupy consistency.
- Right before you turn off the flame, add chopped Kale and stir well. Allow the Kale to wilt into the dish. Adjust salt to taste.
Notes
You may garnish with herbs and cashew cream or yogurt. Serve alone as soup or serve with quinoa or rice.
