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Chickpea stew with sweet potatoes, quinoa and kale
This hearty delicious chickpea stew with sweet potatoes, quinoa and kale is the ideal autumn meal. Savory, nourishing and vegan.
Course
stew
Cuisine
easy recipe
Keyword
chickpea, kale
Total Time
40
minutes
minutes
Servings
4
Persons
Author
Klaraslife
Ingredients
1
onion
3
cloves
of garlic
1
large carrot
diced
1
small zucchini
diced
400
g
sweet potatoes
(about 1 large) diced
1
tsp
fresh thyme
minced
2
fresh sage leaves
minced
250
g
of chickpeas
2
tbsp
tomato paste
400
g
of crushed tomatoes
1
handful of kale
leaves chopped
100
g
quinoa
sea salt
pepper from the grinder
3
tbsp
olive oil
Instructions
Heat the olive oil in a large heavy pot. Finely chop the onion and garlic and sauté with the carrot and herbs for 3 minutes over medium heat.
Add the tomato paste to the pot and stir. Deglaze with a little water and then add zucchini, sweet potato and chickpeas to the pot.
Add the crushed tomatoes and 400 ml of water. Season with salt and pepper. Cover the pot and bring to boil.
Then simmer for about 30-40 minutes.
In the meantime, wash quinoa under running cold water and cook with plenty of water for 15-20 minutes.
Put the quinoa in a sieve and drain.
When the stew is ready add the chopped kale and check for seasoning.
Serve the stew with quinoa and drizzle of olive oil.
Notes
Tip 1: If you don´t like chickpeas, use white beans.
Tip 2: Instead of quinoa you can also use small noodles or rice.
Tip 3: You can also replace kale with baby spinach.