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Spiced Vegetarian Vegetable Stew with Sweet Potatoes, Chickpeas, and Kale Recipe

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4.2 from 12 reviews

This hearty and flavorful Spiced Vegetable Stew is a comforting vegetarian dish bursting with vibrant vegetables and warming spices like turmeric, cinnamon, and cumin. Perfect for chilly days, it combines sweet potatoes, kale, chickpeas, and fire-roasted tomatoes in a rich vegetable broth, finished with optional toppings like Greek yogurt, red pepper flakes, and fresh parsley for added zest and creaminess.

Ingredients

Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, minced
  • 4 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Simply Organic ground cinnamon
  • 1 teaspoon Simply Organic ground turmeric
  • 1 teaspoon Simply Organic ground cumin
  • 4 cups vegetable stock
  • 2 pounds sweet potatoes, peeled and cut into 2-inch cubes
  • 2 (14-ounce) cans fire roasted tomatoes, diced
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 4 cups packed stemmed and roughly torn curly kale

For Serving

  • Plain Greek yogurt
  • Red pepper flakes
  • Minced fresh flat-leaf parsley

Instructions

  1. Heat the Oil and Sauté Onions: Heat the olive oil in a large pot over medium heat until glistening. Add the minced onions and cook, stirring frequently, until they become translucent, about 5 minutes.
  2. Add Garlic, Ginger, and Spices: Stir in the minced garlic and freshly grated ginger, cooking until fragrant for about 1 minute. Then add the ground cinnamon, turmeric, and cumin. Continue stirring and cooking the spices for 1 to 2 minutes to release their aromas.
  3. Add Broth and Vegetables: Pour in the vegetable stock, then add the cubed sweet potatoes, diced fire-roasted tomatoes, chickpeas, sea salt, and black pepper. Stir to combine all ingredients evenly.
  4. Simmer Until Sweet Potatoes are Tender: Cook the stew over medium heat, stirring occasionally, until the sweet potatoes are tender and cooked through, approximately 15 minutes.
  5. Incorporate Kale and Finish Cooking: Add the packed kale to the pot, stirring it into the stew. Cook for another 5 minutes, until the kale is wilted and tender.
  6. Serve and Garnish: Ladle the warm stew into bowls and top with plain Greek yogurt, a sprinkle of red pepper flakes, and freshly minced flat-leaf parsley as desired. Enjoy immediately.

Notes

  • The stew keeps well in the freezer for up to one month; defrost overnight in the fridge before reheating.
  • Reheat gently on the stove or in the microwave to preserve flavors and texture.
  • For a vegan option, omit the Greek yogurt or use a plant-based yogurt substitute.
  • Adjust the amount of red pepper flakes to control the level of heat.

Find it online: https://marthatasty.com/spiced-vegetarian-vegetable-stew-with-sweet-potatoes-chickpeas-and-kale-recipe/