Name: Lentil and Chickpea Stew with Sweet Potatoes and Kale
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern-Inspired
Ingredients: 1.5 tbsp olive oil or coconut oil; 1 onion, chopped; 5–6 cloves garlic, minced; 1 tsp curry powder; 3/4 tsp ras el hanout; 1/2 tsp ground coriander; 1/2 tsp cumin; 1/4 tsp chili powder; 1/4 tsp chili flakes; 1/4 tsp cinnamon; 1.5 tbsp tomato puree; 1 cup dry lentils; 1.5 cups diced sweet potato (1 medium); 1 can crushed or diced tomatoes; 3–3.5 cups low-sodium vegetable broth; 1 can chickpeas, rinsed and drained; 2 cups chopped kale; Salt and pepper, to taste; Warmed pita bread; Coconut yogurt; Pomegranate seeds; Fresh parsley or cilantro; Lemon juice

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This Lentil and Chickpea Stew with Sweet Potatoes and Kale is a warming and nutritious dish that's perfect for chilly days. Packed with plant-based protein, hearty vegetables, and an aromatic blend of spices, it's a comforting vegan meal that satisfies both the body and soul. The tender sweet potatoes, earthy lentils, and vibrant kale come together in a rich, flavorful broth, making it a complete and hearty dish.

Why You’ll Love This Recipe

This stew combines a perfect balance of savory, sweet, and spicy flavors, making each bite comforting and satisfying. The variety of spices used in this recipe, such as curry powder, cumin, and ras el hanout, creates a complex depth of flavor that is enhanced by the natural sweetness of the sweet potatoes. With the addition of lentils, chickpeas, and kale, this stew provides a protein-packed and fiber-rich meal. It's the ultimate dish for those looking for a healthy, vegan option that's full of nourishing ingredients and bursting with flavor.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1.5 tablespoon olive oil or coconut oil
1 onion, chopped
5–6 cloves of garlic, minced
1 teaspoon curry powder
¾ teaspoon ras el hanout (spice mix)
½ teaspoon ground coriander
½ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon chili flakes
¼ teaspoon cinnamon
1.5 tablespoon tomato puree
1 cup dry lentils
1.5 cups diced sweet potato (1 medium sweet potato)
1 can crushed or diced tomatoes
3–3.5 cups low-sodium vegetable broth
1 can chickpeas, rinsed and drained
2 cups chopped kale
Salt and pepper to taste

To Serve:

Warmed pita bread
Coconut yogurt
Pomegranate seeds
Fresh parsley or cilantro
Lemon juice

Directions

Sauté Aromatics:
Heat oil in a large pot over medium heat. Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until translucent.
Add Spices:
Stir in garlic, curry powder, ras el hanout, coriander, cumin, chili powder, chili flakes, and cinnamon. Cook for about 30 seconds, stirring constantly, until fragrant.
Add Base Ingredients:
Mix in tomato puree, lentils, sweet potatoes, crushed tomatoes, 3 cups of broth, and a generous pinch of salt and pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally. Add more broth if needed to maintain a stew-like consistency.
Finish the Stew:
In the last minute of cooking, stir in the chickpeas and kale. Allow them to heat through and soften slightly. Adjust the seasoning with lemon juice, salt, and pepper to taste.
Serve:
Ladle the warm stew into bowls. Garnish with coconut yogurt, pomegranate seeds, fresh parsley or cilantro, and a squeeze of lemon juice. Serve with warmed pita bread on the side.

Chef’s Tip: To deepen the flavors, let the stew sit for an hour before serving. Reheat gently for maximum taste.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4–6
Calories: 320 kcal per serving

Variations

Add More Veggies: Feel free to add other vegetables such as carrots, zucchini, or bell peppers to customize the stew to your liking.
Spice it Up: If you enjoy more heat, add extra chili flakes or a diced jalapeño to the mix.
Add Coconut Milk: For a creamier texture, stir in a can of coconut milk when you add the broth.
Protein Boost: If you want to boost the protein content, consider adding tofu or tempeh to the stew.
Gluten-Free: This recipe is naturally gluten-free, but if you want a more filling side, pair it with gluten-free bread or quinoa.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This stew freezes well. Transfer it to a freezer-safe container, and it will keep for up to 3 months.
Reheating: Reheat the stew on the stovetop over low heat, adding a little extra broth or water if it has thickened too much. You can also microwave it until warmed through.

FAQs

Can I use canned lentils instead of dry lentils?

Yes, you can use canned lentils if you're short on time. Drain and rinse them before adding them to the stew.

Can I use other greens instead of kale?

Yes, you can substitute kale with spinach or Swiss chard. Just add them towards the end of cooking so they don’t overcook.

How do I make this stew spicier?

To make the stew spicier, add more chili flakes or chili powder, or even a diced fresh chili such as jalapeño or serrano.

Can I use sweet potato puree instead of diced sweet potatoes?

While it’s best to use diced sweet potatoes for texture, you can use sweet potato puree as a substitute if desired. The stew will be thicker and smoother.

Is this recipe oil-free?

No, the recipe uses olive or coconut oil for sautéing. However, you can skip the oil and sauté with vegetable broth or water for an oil-free version.

Can I make this stew in a slow cooker?

Yes, you can transfer all ingredients to a slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. Add the kale and chickpeas in the last 30 minutes of cooking.

How do I make this stew more filling?

To make this stew more filling, consider serving it over cooked quinoa or rice, or adding more lentils and sweet potatoes.

Can I use frozen kale?

Yes, frozen kale can be used. Just make sure to thaw it and drain any excess water before adding it to the stew.

Can I add coconut milk to this recipe?

Yes, coconut milk would add a creamy texture to the stew. Add it along with the broth for a richer flavor.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure to check the pita bread or substitute with gluten-free bread if necessary.

Conclusion

This Lentil and Chickpea Stew with Sweet Potatoes and Kale is the perfect dish for a cozy, nourishing meal. The blend of spices, hearty vegetables, and plant-based protein makes it a delicious and healthy choice for any occasion. Whether you're looking for a comforting dinner or a nutrient-packed lunch, this stew is sure to satisfy your cravings. With its versatility and ease of preparation, it’s a recipe you’ll return to time and time again.