Kale and Chickpea Stew

Prep Time 15 minutes | Cook Time 45 minutes

INGREDIENTS

1 onion chopped
3 cups of chopped kale
2 potatoes cubed
5 turnips chopped
1/4 cup chopped cilantro
1 tbsp grated fresh ginger
1 tbsp cumin
1 tsp turmeric
1 tsp crushed pepper flakes
1 can organic chickpeas drained
1 can coconut milk 15 oz
1 can crushed tomatoes 28 oz
3 cups chicken or vegetable stock
Salt and pepper

directions

◦ In a heavy bottom pot, sauté the onions until they are translucent.
◦ Add turmeric, cumin, crushed peppers and ginger. Sauté for 30 seconds.
◦ Add drained chickpeas and sauté until coated in spices.
◦ Add potatoes, turnip, crushed tomatoes, coconut milk, and chicken stock. Mix everything well.
◦ Season with salt and pepper. Once the stew comes to a boil, reduce heat to med low and close the lid.
◦ Cook for 40 minutes. Add kale and cilantro and cook for another 20 min. Taste and adjust seasoning.
◦ Enjoy with more fresh herbs and a spoon of labneh or sour cream on top.