Smoky Potato Chickpea Stew
Directions
- 1Finely dice the onion, mince the garlic, and grate the ginger.
- 2Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and transparent.
- 3Add the curry powder, smoked paprika, and red pepper flakes to the pot and continue to stir and cook for 1-2 minutes more to toast the spices.
- 4While the onion, garlic, and ginger are sautéing, peel the potatoes and cut them into 1-inch cubes.
- 5Drain the chickpeas.
- 6Once the spices are toasted, add the potatoes, fire roasted diced tomatoes (with juices), and chickpeas to the pot.
- 7Pour the vegetable broth over top, then stir until everything is combined.
- 8Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil.
- 9Once boiling, turn the heat down to low and allow the soup to simmer with the lid in place for 45 minutes, stirring occasionally.
- 10After 45 minutes, stir the stew well and smash the potatoes against the side of the pot to help them break down and thicken the stew.
- 11Add the chopped kale and stir it into the stew until it has wilted.
- 12Taste the soup and adjust the salt or other spices if desired.
- 13Serve hot with crusty bread or crackers.
Ingredients
- 2 Tbsp olive oil
- 2 cloves garlic
- 1 tsp grated fresh ginger
- 1 yellow onion
- 1 Tbsp curry powder
- 1 Tbsp smoked paprika
- 1 pinch crushed red pepper
- 1 15oz. can fire roasted diced tomatoes
- 2 russet potatoes (1.75-2 lbs total)
- 1 15oz. can chickpeas
- 4 cups vegetable broth*
- 0.25 lb. fresh kale, chopped
Equipment
large soup potlid
Tips
- This stew is very versatile and allows for substitutions.
- Spinach can be used instead of kale, added at the very end until wilted.
- Regular diced tomatoes can substitute fire-roasted tomatoes.
- For fresh ginger, ground ginger can be used in a pinch (start with 1/8 tsp and add to taste).
- Other vegetables like sweet potatoes, cauliflower, zucchini, pumpkin, or other root vegetables can replace russet potatoes.
- Dried chickpeas can be used if cooked separately before adding.
- The recipe freezes beautifully; divide into single portions, cool, then freeze for up to three months.