Simple, healthy, vegetarian comfort food. Full of fiber, beta-carotene, anti-oxidants, and other good things. Served with a dollop of yogurt and whole-grain bread or rice, it’s a warm meal perfect for the end of a cold Winter or the beginning of a rainy Spring.
I always come back from the Middle East with an enormous bag of saffron. If saffron is not in your budget, this stew will work with almost any other spice, such as rosemary or thyme. Saffron needs to be steeped or toasted to release its flavor. Above is the “saffron tea” I made to flavor this dish.
I made a big pot of this stew to take for lunch for the rest of the week. A simple flavored yogurt, peanut sauce, or pesto changed the flavor completely each day.
Time: 30 minutes
2-3 sweet potatoes, peeled and cut into 1/2-1″ chunks
2 bunches of kale, washed thoroughly and chopped coarsely
1 onion, diced
1 14.5 or 28 ounce can diced tomatoes
28 oz cooked chickpeas, or 2 14.5 ounce cans chickpeas (garbanzo beans)
1 pinch saffron, steeped in 1 T hot water (“saffron tea”)
1 T EVOO (Extra-Virgin Olive Oil)
salt and pepper to taste
1 lemon, cut into wedges (optional)
1. Heat the onion and EVOO over medium heat. Sprinkle with salt. Cook until translucent, about 5 mnutes.
2. Add chickpeas. Cook about 5 more minutes until flavor is well-mingled.
3. Add the kale, tomatoes, and saffon tea.
4. Season with salt and pepper to taste. Serve with lemon wedges and a dollop of yogurt.