Spiced Chickpea Stew with Coconut Kale and Golden Potatoes

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, finely chopped
• •4 garlic cloves, minced
• •1 tablespoon grated ginger
• •1 teaspoon ground turmeric
• •1 teaspoon ground cumin
• •1/2 teaspoon red pepper flakes
• •1 (14-ounce) can of diced tomatoes
• •1 (14-ounce) can of coconut milk
• •1 (15-ounce) can of chickpeas, drained and rinsed
• •2 medium golden potatoes, peeled and diced
• •4 cups chopped kale
• •1 cup vegetable broth
• •Salt and pepper to taste
• •Fresh cilantro for garnish
• •Lemon wedges for serving

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.

2. 2

   Stir in the minced garlic, grated ginger, ground turmeric, ground cumin, and red pepper flakes. Cook for 1 minute, stirring constantly, until the spices are fragrant.

3. 3

   Add the diced tomatoes and stir well to combine with the spices. Let the mixture cook for 2-3 minutes to deepen the flavor.

4. 4

   Pour in the coconut milk and vegetable broth, then add the diced golden potatoes. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.

5. 5

   Cover the pot and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and cooked through.

6. 6

   Add the chickpeas and chopped kale to the pot. Stir well and let cook for an additional 5-7 minutes, or until the kale has wilted and the stew is heated through.

7. 7

   Taste and adjust seasoning, adding more salt, pepper, or a squeeze of lemon juice if desired. Serve hot, garnished with fresh cilantro and additional lemon wedges on the side.