Description
A hearty vegan and gluten-free Moroccan-inspired stew!
Ingredients
Units
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- 1 tbsp avocado oil (or vegetable oil)
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 medium sweet potatoes, cut into cubes
- 15 oz can chickpeas , drained
- 2 cups tomato sauce or crushed tomatoes
- 1 cup vegetable broth
- 1 1/2 tsp cumin
- 2 tsp curry powder
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/8 tsp cayenne pepper
- salt & pepper to taste
- 1 tbsp brown sugar (can sub maple syrup)
- 2 cups kale, chopped
Instructions
- Heat the avocado oil in a large pot on medium-high heat then add the onion and garlic and saute for 1-2 minutes.
- Next add the sweet potato and chickpeas and mix them together.
- Add the tomato sauce, vegetable broth, spices and brown sugar and mix everything together, letting the stew come to a light boil.
- Reduce the heat to low, cover and let simmer for 20-30 minutes, or until the potatoes are tender.
- Remove the lid and add the chopped kale. Mix together until the kale is wilted.
- Serve as is or top with some fresh parsley or cilantro.
Notes
Store leftovers in the fridge for 5 days or in the freezer for 3 months.
Add any vegetables you love to this stew.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 7g
- Fat: 5g
- Carbohydrates: 60g
- Fiber: 14g
- Protein: 15g