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Smoky Potato Chickpea Stew
This Smoky Potato Chickpea Stew is a hearty and filling plant-based dish that will keep you full and warm this winter!
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Finely dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and transparent.
garlic ($0.08)2 clovesolive oil ($0.44)2 Tbsp
2
Add the curry powder, smoked paprika, and red pepper flakes to the pot and continue to stir and cook for ⏱️ 1-2 minutes more to toast the spices.
curry powder ($0.30)1 Tbspsmoked paprika ($0.30)1 Tbsp
3
While the onion, garlic, and ginger are sautéing, peel the potatoes and cut them into 1-inch cubes. Drain the chickpeas.
garlic ($0.08)2 cloves
4
Once the spices are toasted, add the potatoes, fire roasted diced tomatoes (with juices), and chickpeas to the pot. Pour the vegetable broth over top, then stir until everything is combined.
5
Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once boiling, turn the heat down to low and allow the soup to simmer with the lid in place for ⏱️ 45 minutes, stirring occasionally.
6
After ⏱️ 45 minutes, stir the stew well and smash the potatoes against the side of the pot to help them break down and thicken the stew. Add the chopped kale and stir it into the stew until it has wilted. Taste the soup and adjust the salt or other spices if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
calories
300.78 kcal
fat Content
7.12 g
serving Size
1 Serving
fiber Content
9.47 g
sodium Content
884.6 mg
protein Content
9.92 g
carbohydrate Content
53.15 g
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