Chickpea Stew with Sweet Potatoes
Ingredients
-
1
medium
sweet potato
-
1
tablespoon
olive oil
-
1
small
sweet yellow onion
-
2
whole
carrots
-
½
teaspoon
kosher salt
-
3
cups
chopped kale
-
½
inch
ginger
-
3
cloves
garlic
-
2
teaspoons
ras el hanout
-
1
teaspoon
ground cumin
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
2
cans (15-ounce)
chickpeas
-
14.5
ounce
can petite diced tomatoes
-
3 ½
cups
vegetable broth
-
⅓
cup
tahini
-
to taste
chopped cilantro
Instructions
- Dice the sweet potato into roughly ¾-inch pieces.
- Heat a Dutch oven or pot over medium heat with oil.
- Add the onion, carrots, and salt, sautéing until the onion is golden.
- Stir in the kale, ginger, and garlic, cooking until the kale wilts.
- Add the ras el hanout and cumin, toasting them while stirring.
- Stir in the garlic powder, onion powder, sweet potato, chickpeas, tomatoes, and vegetable broth.
- Cover and bring to a boil, then remove the lid and boil until the sweet potatoes are tender.
- Whisk together tahini and some broth, then stir it into the stew.
- Taste for seasoning and enjoy.
Nutrition Facts (estimated)
Servings
5 servings
Calories
377
Total fat
15g
Total carbohydrates
50g
Total protein
15g
Sodium
305mg
Cholesterol
0mg
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