Kale, Sweet Potato, and Chickpea Stew with Cumin, Paprika, and Lime

1/2 of a large bunch of kale, cooked in salted boiling water for 5 or 10 minutes, until soft but still bright green
1 cup chickpeas (rinsed and drained)
2 medium sweet potatoes, peeled and cut into 1/3-inch dice
Olive oil
1 shallot, finely diced
1 large clove garlic, minced
1 teaspoon of basil
1/2 teaspoon red pepper flakes (or to taste)
1/2 cup vegetable stock
2 Tablespoons golden raisins, soaked till soft and chopped
1 teaspoon of smoked paprika
1 teaspoon of cumin
Juice of one lime
Salt and pepper

Warm a few tablespoons of olive oil in a large frying pan over medium heat. Add the shallots, garlic, red pepper, and basil, and cook until the shallots and garlic start to brown.

Add the sweet potatoes and cook until they start to brown and soften. Add the stock, cooking until it’s thick and syrupy.

Add the chickpeas, paprika, cumin, raisins, and about two cups of water. Bring to a boil and reduce heat and simmer until the sweet potato is nice and soft. You might need to add a cup or two of more water as you go along, to keep it at a consistency that you like.

Chop the kale into small pieces and add to the stew. Cook until everything is mixed and hot throughout. Add the lime juice and season with salt and pepper.

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