Nutritional Wisdom with Carly Pollack

Kale and Chickpea Stew

I Village

2 tbsp ghee
1/2 medium onion, diced
1 clove garlic, minced
1 tsp fresh ginger, chopped
1/2 tsp coriander seeds, ground
1/2 tsp cumin
1/2 tsp turmeric
1/8 tsp cayenne pepper
1/8 tsp ground mustard
1 large sweet potato, diced
1/2 can chickpeas, drained and rinsed
2 1/2 cups vegetable stock
1/2 bunch kale, stems removed, leaves chopped
3/4 tsp sea salt
1/2 cup coconut milk (canned)
1 tbsp cilantro, chopped
1 cup brown rice, cooked
1/2 medium red bell pepper, sliced

In a large sauce pan or Dutch oven heat the ghee over medium heat. Add the onion and cook for 3 minutes or until translucent. Add the garlic and ginger and cook for another 2 minutes. Add the coriander, cumin, turmeric, cayenne, and yellow mustard seeds and cook for 1 minute longer. Add the sweet potatoes, chickpeas, vegetable broth, kale, and salt and increase the heat to medium high. As soon as the stew begins to simmer, reduce the heat to medium low and gently simmer for 35 minutes or until the sweet potatoes are tender. Stir in the coconut milk and cook for 15 minutes longer. Serve with the rice and garnish with the chopped cilantro and red bell pepper.

2-3 Servings

Recipe Credit