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Dinner for 6

Spiced Vegetable Stew

Sweet potatoes, tomatoes, chickpeas, and kale simmer with warm spices in a filling one-pot vegetable stew.

$2.10per serving $$
45 minstart to table
6servings

AmericanVegetarianBudgetFamilyLunchesDinnersOne-potBack to schoolCold-weather comfortWinter

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 large yellow onion
  • 4 cloves garlic
  • 1 tbsp freshly grated ginger
  • 1 tsp simply organic ground cinnamon
  • 1 tsp simply organic ground turmeric
  • 1 tsp simply organic ground cumin
  • 4 cups vegetable stock
  • 2 lb sweet potatoes
  • 2 cans (14 oz) fire roasted tomatoes
  • 1 can (15 1/2 oz) chickpeas
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 4 cups packed stemmed and roughly torn curly kale
  • plain greek yogurt
  • red pepper flakes
  • minced fresh flat-leaf parsley

Steps

  1. Peel and cut the sweet potatoes into 1-inch cubes, then chop the onion and garlic.
  2. Heat the oil in a large pot over medium heat and cook the onion for 5 minutes.
  3. Add the garlic, ginger, cinnamon, turmeric, and cumin, and stir for 1 minute.
  4. Add the stock, sweet potatoes, tomatoes, chickpeas, salt, and pepper, then simmer uncovered for 20 minutes.
  5. Stir in the kale and cook for 6 minutes until tender.
  6. Top each bowl with Greek yogurt, red pepper flakes, and parsley.

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