Vegan Sweet Potato, Chickpea and Kale Stew

Name: Vegan Sweet Potato, Chickpea and Kale Stew
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5 serving(s)
Ingredients: 2 cups chickpeas, canned or pre-cooked; 2 cups vegetable broth; 1 bay leaf; 1 tablespoon olive oil; 2 garlic cloves, minced; 1 tablespoon gingerroot, minced; 1 teaspoon mustard seeds; 1 medium sweet potato, cubed; 2 stalks celery, sliced thin; 1 teaspoon coriander seed, crushed; 1/2 teaspoon cumin seed, crushed; 1/2 teaspoon fennel seed, crushed; 1/2 teaspoon fenugreek seeds, crushed; 1/2 teaspoon turmeric; 1/2 teaspoon paprika; 1 teaspoon dried chili (to taste); 4 cups kale, chopped and stems removed; 1/2 cup coconut milk; 1 teaspoon soy sauce, gluten free is best

Submitted by kathleenkirbyturner

"Vegan, gluten free and added-sugar free - this recipe is appropriate for the 21 day Quantum Wellness Cleanse. I borrowed this delicious dish from the Savvy Vegetarian."

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Ready In:: 50mins
Ingredients:: 19
Serves:: 5

ingredients

2 cups chickpeas, canned or pre-cooked
2 cups vegetable broth
1 bay leaf
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon gingerroot, minced
1 teaspoon mustard seeds
1 medium sweet potato, cubed
2 stalks celery, sliced thin
1 teaspoon coriander seed, crushed
¹⁄₂ teaspoon cumin seed, crushed
¹⁄₂ teaspoon fennel seed, crushed
¹⁄₂ teaspoon fenugreek seeds, crushed
¹⁄₂ teaspoon turmeric
¹⁄₂ teaspoon paprika
1 teaspoon dried chili (to taste)
4 cups kale, chopped and stems removed
¹⁄₂ cup coconut milk
1 teaspoon soy sauce, gluten free is best

directions

Heat the beans, broth and bay leaf in a sauce pan over medium heat.
Heat the oil over medium heat in a dutch oven or wok.
Briefly sauté the garlic, ginger and mustard seed. Add the sweet potato and celery - sauté about 5 minutes.
Add all the crushed seeds, the turmeric, paprika and dried chili. Stir through. Add the kale and cook until wilted.
Finally, add in the beans, their liquid, and the coconut milk. Stir through and allow to simmer about 10 minutes or until all the veggies are very soft.
Stir in the soy sauce and serve.

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RECIPE SUBMITTED BY

kathleenkirbyturner

Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.

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