Chickpea Stew with Kale and Sweet Potatoes
Chickpea Stew with Kale and Sweet Potatoes is a delicious vegan stew to enjoy all winter long. It's packed with chickpeas, sweet potatoes, kale and creamy coconut milk. Enjoy with your favorite flat bread and you have a perfect dinner!
Servings: 6 servings
Ingredients
- 6 Tablespoons olive oil plus more for serving
- 1 large sweet onion chopped, divided in two
- Kosher salt and black pepper
- 2 sweet potatoes peeled and diced in small chunks
- 4 carrots peeled and chopped
- 2 celery stalks chopped
- 1 small can of chopped tomatoes
- 2 bay leaves
- 1 Tablespoon vegetable base
- 1 bunch of kale stems ribs discarded, leaves chopped
- 2 teaspoons ground turmeric
- 2 15-ounce cans chickpeas, drained and rinsed 1 cup chickpeas reserved to crisp up
- 1 15-ounce can coconut milk
- Yogurt I used unsweetened coconut milk yogurt
Instructions
- Heat 3 tablespoons olive oil in a large pot over medium heat. Add the onion, sweet potatoes, carrots, celery and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt and pepper.
- Add 3 quarts water, the vegetable base (or a bouillon cube) and the bay leaves. Bring to a boil, then reduce the heat to medium low. Add the kale and simmer for about 30 minutes. *You could also use 2 cups of vegetable broth (low sodium).
- Add the turmeric, chickpeas and season with salt and pepper. When adding the chickpeas, reserve 1 cup. Add the 1 cup of chickpeas to a small skillet; set aside. Stir everything together for a couple of minutes.
- Keep cooking the chickpeas in the large pot another few minutes. With your wooden spoon, crush some of the chickpeas (this will help thicken the stew).
- Add the coconut milk and the broth from the other pot. Cook the stew for about 20-30 minutes.
- Crisp chickpeas: While the stew is cooking, in the small skillet on medium heat, cook up the other cup of reserved chickpeas. Don’t move them around too much. Let one side start to brown a little and then carefully turn over to the other side and cook that side up a few more minutes. The less you move them, the more whole crispy chickpeas you’ll have to serve on top.
- Check the stew seasoning. Add more salt and pepper to your taste.
- Divide among bowls and serve with desired condiments on the side (yogurt, herbs, pita or lavash.) Add the crispy chickpeas on top of each bowl.