This stew features tender sweet potatoes, protein-rich chickpeas, and nutritious kale all simmered together with quinoa in a flavorful broth. The spices add warmth and depth, making each bite comforting and satisfying. Plus, it’s vegan and gluten-free, making it suitable for a variety of dietary preferences.
In the fall and winter when I want something warm to eat that’s filling and nutritious, this is definitely one of my go-to recipes. It keeps well for leftovers for the week.
Helpful Tips for Making the Perfect Stew
- Prep Ahead: To save time during the week, consider prepping your ingredients in advance. Chop your sweet potatoes, onions, and kale, and store them in the refrigerator. You can also rinse and soak the quinoa beforehand to reduce cooking time.
- Customize Your Veggies: Feel free to add other vegetables to the stew based on what you have on hand. Carrots, bell peppers, or even zucchini can be great additions. Just be sure to adjust the cooking time to ensure everything is cooked through.
- Store and Reheat: This stew tastes even better the next day as the flavors meld together. Store any leftovers in an airtight container in the refrigerator for up to four days. You can also freeze portions for a quick meal later on. Just reheat on the stovetop or in the microwave, adding a splash of vegetable broth if needed to loosen it up.
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Chickpea, Sweet Potato, Kale, and Quinoa Stew
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 medium sweet potato peeled and diced
- 1 can chickpeas drained and rinsed
- 3 cups vegetable broth
- 1/2 cup quinoa rinsed
- 1 cup kale chopped (stems removed)
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley or cilantro for garnish optional
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the ground cumin and coriander. Cook for another minute, stirring constantly to toast the spices.
- Add the diced sweet potato to the pot and stir to coat with the spices. Cook for about 5 minutes.
- Pour in the chickpeas, vegetable broth, and quinoa. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the sweet potatoes and quinoa are tender.
- Set the kale on top of the stew and cover. Let sit for 2-3 minutes until the kale is wilted and tender.
- Taste and season with salt, pepper, and lemon juice to brighten the flavors.
- Ladle the stew into bowls and garnish with fresh parsley or cilantro if desired.
Notes
- You can customize this stew by adding other vegetables such as carrots or bell peppers.
- For extra protein, consider adding diced chicken or tofu.
- This stew stores well in the refrigerator for up to 4 days and can also be frozen for later use.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.