This stew is a perfect meal for a weeknight winter dinner. It is warm to the palate, has a lot of flavor, and if you want to pep up the heat, add in additional chili flakes or freshly chopped chilis of your choice. 

 

I love serving it with Naan. Naan is an Indian flatbread that is simple to make. I make mine with gluten-free 1:1 flour. 

 

Yield 6 servings

 

1 Tbsp coconut oil

1 medium onion, diced small

1 tsp dried chili flakes 

½ tsp ground coriander

½ tsp ground cumin

½ tsp ground turmeric

2-inch piece fresh ginger, peeled and minced

3 cloves garlic, peeled and minced

Salt and pepper

1½ lbs. sweet potatoes, peeled and diced into 1-inch pieces

4 cups vegetable stock

1-15 oz. can chickpeas, drained and rinsed

1-13.5 oz. can full fat coconut milk

3 cups kale, stems removed and leaves chopped

Cilantro, chopped for garnish

 

Heat a large stockpot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions and sauté, stirring occasionally, until translucent and soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Sauté spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute.



Add the sweet potatoes to the pot and stir to coat in the spices. Next, add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.



Once the stew is boiling, lower the heat to a simmer and continue cooking until the sweet potatoes are almost falling apart. Approximately 25 minutes.


Add the chickpeas, coconut milk, and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the stew with salt and pepper to taste.


Just Salt It, and enjoy!