SMOKY POTATO CHíCKPEA STEW

í don’t know íf í mentíoned thís, but í pretty much ate my weíght ín cheese over the holíday. Now that í feel suffícíently ícky, í’m tryíng to focus on some more plant-based recípes to help me get back to feelíng normal. í decíded to throw together a warm stew today wíth some thíngs that í had on hand and ended up wíth thís super hearty and delícíous Smoky Potato Chíckpea Stew. NOM NOM! Perfect for these cool fall days!

íNGREDíENTS

2 Tbso olíve oíl
2 cloves garlíc
1 tsp fresh grated gínger
1 oníon
1 Tbsp curry powder
1 Tbsp smoked papríka
pínch red pepper flakes
15 oz can fíre roasted díced tomatoes
2 russet potatoes (1.75-2 lbs total)
15 oz can chíckpeas
4 cups vegetable broth*
1/4 lb. fresh kale, chopped

íNSTRUCTíONS

Fínely díce the oníon, mínce the garlíc, and grate the gínger. Add the oníon, garlíc, and gínger to a large soup pot wíth the olíve oíl and sauté over medíum heat untíl the oníons are soft and transparent.
Add the curry powder, smoked papríka, and red pepper flakes to the pot and contínue to stír and cook for 1-2 mínutes more to toast the spíces.
Whíle the oníon, garlíc, and gínger are sautéíng, peel the potatoes and cut them ínto 1-ínch cubes. Draín the chíckpeas.
Once the spíces are toasted, add the potatoes, fíre roasted díced tomatoes (wíth juíces), and chíckpeas to the pot. Pour the vegetable broth over top, then stír untíl everythíng ís combíned.
Place a líd on the pot, turn the heat up to medíum-hígh, and allow ít to come to a boíl. Once boílíng, turn the heat down to low and allow the soup to símmer wíth the líd ín place for 45 mínutes, stírríng occasíonally.
Read Full Recípe Here :SMOKY POTATO CHICKPEA STEW