Spiced Vegetable Stew

  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Calories: 521
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Ingredients

  • 2 tbsp Olive oil
  • 1 Large onion, minced
  • 4 Large garlic cloves, minced
  • 1 tbsp Ginger, peeled and grated
  • 1 tsp Simply organic cinnamon
  • 1 tsp Simply organic turmeric
  • 1 tsp Simply organic cumin
  • 4 cups Vegetable stock
  • 2 lbs Sweet potatoes, peeled and cut into 2 inch cubes
  • 2 13.5 oz cans fire roasted tomatoes, diced
  • 1 13.5 oz can chickpeas, drained
  • 1 Bunch kale (about 4 cups), stems removed roughly torn
  • 1 tsp Salt
  • 1/2 tsp Freshly ground pepper
  • Yogurt (optional)
  • Red pepper flakes (optional)

Method

  1. In a large pot heat 2 tbsp of olive oil over medium heat. Add in onions and saute until translucent. Add in garlic and ginger and cook for another minute until fragrant. Add in cinnamon, turmeric, cumin and cook for another minutes until spices are absorbed into oil.
  2. Pour in vegetable stock and add in sweet potatoes, fire roasted tomatoes and chickpeas. Cook for 15 minutes until vegetables are tender. Season with salt and pepper and add in kale. Cook for another 5 minutes. Serve warm along with optional yogurt, red pepper flakes, fresh parsley.