Title
Kale and chickpea stew
A hearty and flavorful dish that’s best served when temperatures are cold and you have crusty bread on hand.
Servings
4 to 6
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
2 tablespoons
1 teaspoon
1 (cubed)
2 no-salt
4 cups
Directions
- In a large pot over medium heat, combine the olive oil, onion, and garlic. Cook until the onion has started to soften but not brown, about 5 to 8 minutes. Add the ras el hanout, if using, and stir to combine.
- Add the potato, kale, and chickpeas and stir until evenly coated with the oil mixture. Add the chicken broth or water; bring to a simmer and cook, partially covered, until the potatoes are tender, about 20 minutes. Ladle into bowls and serve with crusty whole grain bread.
Recipe Nutrition
Calories
227
Fat
5.4
Saturated fat
.7
Sodium
554
Carbs
36.6
Protein
10
Potassium
807
