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Spiced Vegetable Stew

Warm Spiced Vegetarian Vegetable Stew with sweet potato, kale and chickpeas
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  35 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, minced
  • 4 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Simply Organic ground cinnamon
  • 1 teaspoon Simply Organic ground turmeric
  • 1 teaspoon Simply Organic ground cumin
  • 4 cups vegetable stock
  • 2 pounds sweet potatoes, peeled and cut into 2-inch cubes
  • 2 (14-ounce) cans fire roasted tomatoes, diced
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 4 cups packed stemmed and roughly torn curly kale

For Serving

  • Plain Greek yogurt
  • Red pepper flakes
  • Minced fresh flat-leaf parsley

Method

  1. Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onions and cook, stirring, until translucent, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute more. Add the cinnamon, turmeric, and cumin and cook, stirring, until the spices are fragrant, another 1 to 2 minutes.

  2. Add the vegetable stock, sweet potatoes, tomatoes, chickpeas, salt and pepper. Cook, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.

  3. Stir in the kale. Cook until slightly wilted and tender, about 5 minutes. Serve warm topped with yogurt, red pepper flakes, and/or parsley, as desired.


Note: The vegetable stew keeps well in the freezer for up to one month. When you’re ready to eat the soup, defrost it in the fridge overnight, heat on the stove or microwave, and enjoy!