Chickpea and Kale Stew
From One-Dish Vegan [1] by Robin Roberston
Ingredients
- 1 tablespoon olive oil
1 large yellow onion
3 garlic cloves, minced
2 russet potatoes, peeled and cut into 1/2-inch dice
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried oregano or marjoram
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cups vegetable broth, plus more if needed
6 cups chopped stemmed kale
1 red or green pepper, chopped
1 (14.5-ounce) can of diced tomatoes, undrained
1 (15.5 ounce) can chickpeas
1/2 teaspoon salt
Directions
- Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic, potatoes, coriander, cumin, oregano, cayenne, and tomato paste and cook, stirring, for 30 seconds.
- Add the broth and kale and cook, stirring occasionally, to wilt the kale.
- Stir in the bell pepper, tomatoes with their juices, chickpeas, and salt, and simmer until the vegetables are tender, about 20 minutes, adding a little more broth if desired.
- Taste and adjust the seasonings if needed. Serve hot.
Source: Calorie Count [2]
Information
- Category
- Soups/Stews
- Cuisine
- North American
- Yield
- 4 servings
- Total Time
- 29 minutes, 59 seconds
Nutrition
- Calories per serving
- 502