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Smoky Chickpea Kale and Sweet Potato Stew

Prep Time10 minutes
Cook Time20 minutes
Total Time25 minutes

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.