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Sweet Potato, Chickpea and Kale Stew

This wholesome and healthy stew will soon become your winter staple.
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Prep Time 7 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp coconut oil
  • 1 medium onion (diced)
  • 2 cloves garlic (finely chopped)
  • 5 cm piece of ginger (finely chopped)
  • 2 green chilies (sliced)
  • 1 big sweet potato (diced)
  • 2 Tbsp tomato paste
  • 1½ tsp salt
  • 400 grams boiled chickpeas (canned, drained)
  • 200 grams coconut milk (full fat)
  • 200 ml water
  • 200 grams frozen kale (or frozen spinach)
  • 1 Tbsp tamarind paste (or lemon juice)

Method
 

  1. Put a pot on medium heat and add coconut oil.
  2. Once melted, add onion, ginger, garlic and green chilies. Sauté for 2 minutes.
  3. Add the sweet potato and sauté for 2 minutes.
  4. Add the tomato paste and salt. Sauté for another 2 minutes.
  5. Add the boiled chickpeas, coconut milk and water. Mix and then turn heat on low. Let cook for 12-15 minutes until the sweet potato is tender.
  6. Add the frozen kale and tamarind paste. Mix and let cook with open lid until the kale is completely defrosted. You can adjust the consistency at this point by adding more water to thin down or cooking longer to further thicken the sauce.
  7. Serve as is, or with rice or bread.

Notes

  • You could use fresh kale instead of frozen, or substitute it with spinach.
  • Coconut milk could be substituted with cream (whipping cream/schlagsahne).
  • Tamarind paste could be substituted with lemon juice.
  • Increase or decrease the amount of green chilies to make the stew as spicy as you want.