Description
This Lentil and Chickpea Stew with Sweet Potatoes and Kale is a nourishing, protein-packed vegan meal that’s perfect for cozy nights. Made with hearty lentils, tender chickpeas, sweet potatoes, and kale, this flavorful stew is infused with warming spices like curry, cumin, and ras el hanout. It's easy to make, naturally gluten-free, and ideal for meal prep. Serve with warm pita, fresh herbs, and a dollop of coconut yogurt for a comforting and healthy dish!
Ingredients
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
To Serve:
- Warmed pita bread
- Coconut yogurt
- Pomegranate seeds
- Fresh parsley or cilantro
- Lemon juice
Instructions
Instructions:
-
Sauté Aromatics:
Heat oil in a large pot over medium heat. Add onion and sauté for 5–7 minutes until translucent. -
Add Spices:
Stir in garlic, curry powder, ras el hanout, coriander, cumin, chili powder, chili flakes, and cinnamon. Cook for 30 seconds, stirring constantly. -
Add Base Ingredients:
Mix in tomato puree, lentils, sweet potatoes, tomatoes, 3 cups of broth, salt, and pepper. Stir well. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Add more broth if needed. -
Finish the Stew:
Stir in chickpeas and kale. Cook for 1–2 minutes until the kale softens. Adjust seasoning with lemon juice, salt, and pepper. -
Serve:
Ladle into bowls and garnish with coconut yogurt, pomegranate seeds, fresh herbs, and a squeeze of lemon. Serve with warm pita bread.
Chef’s Tip: Let the stew sit for an hour before serving to deepen the flavors. Reheat gently.
Notes
- Customize: Add extra vegetables like carrots or zucchini for variety.
- Spicier Version: Increase chili flakes or add diced jalapeño.
- Creamier Texture: Stir in coconut milk with the broth.
- Protein Boost: Add tofu or tempeh.
- Oil-Free Option: Sauté with water or vegetable broth instead of oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired
