Sweet potato, kale and chickpeas are some of my favorite foods. And this stew is a great way to eat them all at once! Plus, you get a complete meal in one pot – your starch from the sweet potato, protein from the chickpeas and your veggies from the kale. Not bad! This recipe also makes 9 dinner sized portions. That means you can feed your family for a few days, or you can freeze half of it and save it for another day. If you want to make a smaller amount, just halve the recipe. Also, feel free to make any adjustments you like. If you don’t like heat, skip the red pepper flakes. If you don’t have garam masala or ras el hanout, you can use a mix of cumin, coriander, cinnamon and a little bit of clove.
Moroccan Spiced Sweet Potato, Kale and Chickpea Stew
Makes 9 dinner sized portions – feel free to halve the recipe or freeze half!
4 tablespoons coconut oil
1/4 tsp red pepper flakes
3 cups chopped onions*
1 tablespoons ras el hanout or garam masala (add more or less depending on personal taste and the strength of your spices – older spices tend to be weaker)
2.5 tablespoons minced ginger
4 garlic cloves, minced
9 cups diced sweet potatoes
2 tablespoons almond butter
2 cups water
2 cups (1 can) full fat coconut milk
3 cans chickpeas
11 cups chopped kale – prechopped and prewashed are great!
Salt to taste
1. Heat the coconut oil, then add the spices, salt and onion. Cook onion until translucent, about 10 minutes.
2. Add ginger and garlic and cook until fragrant, about 5 minutes.
3. Add sweet potato and two cups water, cook 10 minutes.
4. Add chickpeas, coconut milk and almond butter (mix almond butter and coconut milk together first so the almond butter integrates).
5. Cover and cook 10 minutes, until sweet potato is tender.
6. Add kale, don’t worry about mixing it, just cover the pot and it will steam and shrink. Once kale starts to wilt, mix together and cook until kale is tender.
Serve over brown rice or quinoa, or eat on it’s own!
*no need to measure the onions or anything else! 1 medium sized onion is about 1 cup. Once small sweet potato is about a cup, and a handful of kale is about one cup. You can also measure tablespoons by using a regular spoon, just make it a heaping spoonful. And the good news is that all the ingredients are delicious, so adding a little extra won’t hurt!