Sweet Potato, Chickpea & Kale Soup
Cozy Up with Sweet Potato Chickpea Stew: A Flavorful & Healthy Dinner
Looking for a hearty, flavorful, and healthy meal that’s perfect for a chilly evening? Look no further than our Sweet Potato Chickpea Stew! This vibrant stew is packed with nutrients, incredibly easy to make, and will quickly become a family favorite. It’s a wonderful option for both dinner and lunch, offering a satisfying and wholesome meal any time of day.
This recipe beautifully combines the sweetness of sweet potatoes with the earthy goodness of chickpeas, all simmered in a flavorful broth with warming spices. It’s naturally vegan and gluten-free, making it a great option for a variety of dietary needs. Plus, it’s incredibly adaptable – feel free to add other vegetables you enjoy!
Why You’ll Love This Stew:
- Easy to Make: Minimal prep time and a simple cooking process make this stew perfect for busy weeknights.
- Healthy & Nutritious: Packed with vitamins, fiber, and plant-based protein.
- Flavorful & Satisfying: The combination of sweet potatoes, chickpeas, and spices creates a truly delicious and comforting meal.
- Versatile: Easily customizable with your favorite vegetables and spices.
- Budget-Friendly: Uses affordable and readily available ingredients.
Tips for the Best Stew:
- Spice it Up: Adjust the amount of cayenne pepper to your liking. If you prefer a milder stew, omit it altogether.
- Broth Matters: Using a good quality bone broth (or vegetable broth for a vegan option) will significantly enhance the flavor of the stew.
- Don’t Overcook the Sweet Potatoes: You want them tender, but not mushy. Check for tenderness after about 20 minutes of simmering.
- Add Greens: Feel free to substitute kale with spinach or other leafy greens.
Frequently Asked Questions
Q: Can I make this stew ahead of time?
A: Absolutely! This stew actually tastes even better the next day as the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this stew?
A: Yes, you can! Let the stew cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
Q: What can I serve with this stew?
A: This stew is delicious on its own, but you can also serve it with a side of crusty bread for dipping, a simple salad, or a dollop of yogurt or sour cream (if not vegan).
Q: Is this stew spicy?
A: It has a mild warmth from the cayenne pepper, but it’s not overly spicy. You can easily adjust the amount of cayenne pepper to your preference.
Q: Can I use different beans?
A: Yes, you can! Cannellini beans or white beans would also work well in this stew.
Sweet Potato Chickpea Stew
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion diced
- 2 cloves Garlic minced
- 2 medium Sweet potatoes peeled and diced
- 1 can Diced tomatoes 14.5oz
- 1 can Chickpeas 15oz, drained and rinsed
- 4 cups Bone broth
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Cumin
- 1/4 teaspoon Cayenne pepper optional
- 1 cup Kale chopped
- Salt to taste Salt
- Pepper to taste Pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add sweet potatoes, diced tomatoes, chickpeas, bone broth, smoked paprika, cumin, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Stir in kale and cook until wilted, about 5 minutes.
- Season with salt and pepper to taste.
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