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
olive oil
1
onion, chopped
2
garlic cloves, minced
1 teaspoon
ras el hanout
1 (cubed)
large russet potato, peeled
1 large
fresh kale stems trimmed, well washed and dried
2 no-salt
chickpeas (15-ounce), drained and rinsed
4 cups
low-sodium chicken broth
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.
Nutrition Information
| Calories | 227 |
| Fat | 5.4 g |
| Saturated fat | .7 g |
| Sodium | 554 mg |
| Carbs | 36.6 g |
| Protein | 10 g |
| Potassium | 807 mg |