Smoky Potato Chickpea Stew
User Reviews
4.9
Smoky Potato Chickpea Stew
Description
Smoky Potato Chickpea Stew features a combination of potatoes and canned chickpeas cooked in a spiced vegetable broth. Onion, garlic, and fresh ginger are sautéed in olive oil, then seasoned with curry powder, smoked paprika, and crushed red pepper flakes to create a fragrant base. Fire-roasted diced tomatoes add a smoky undertone that enhances the paprika's smokiness.
Cut russet potatoes cook in the broth until soft, and chickpeas provide added texture and protein. Chopped kale is added toward the end and wilted into the stew, contributing color and nutritional value. The potatoes are partially smashed to thicken the stew and create a hearty consistency.
This dish is comforting and filling, offering a balance of smoky, spicy, and savory flavors. It's suitable as a main vegetarian meal or a side. Using Better Than Bouillon or a similar broth concentrate intensifies flavor. Curry powder can be adjusted in heat level depending on preference.
Ingredients
- 2 Tbsp olive oil $0.44
- 2 cloves garlic $0.08
- 1 tsp ginger $0.16, grated fresh
- 1 yellow onion $0.70
- 1 Tbsp curry powder $0.30
- 1 Tbsp smoked paprika $0.30
- pinch crushed red pepper $0.02
- 1 oz. can diced tomatoes $1.30, fire roasted
- 2 russet potato $1.42, 1.75-2 lbs total
- 1 oz. can chickpeas $0.94
- 4 cups vegetable broth $0.52
- 1/4 lb. kale $0.87, fresh, chopped
Instructions
- 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.
- 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.
- While the onion, garlic, and ginger are sautéing, peel the potatoes and cut them into 1-inch cubes. Drain the chickpeas.
- 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.
- 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.
- 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.
Notes
- Better Than Bouillon works well for a rich vegetable broth base in this stew.
- Consider using mild curry powder to avoid overpowering the other flavors.
- You can also make your own curry powder following recipes like the one at Spiceitupp.com.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.3 cups each
Amount Per Serving
Calories 30078 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 300.78kcal | 15% |
| Carbohydrates | 53.15g | 18% |
| Protein | 9.92g | 20% |
| Fat | 7.12g | 11% |
| Sodium | 884.6mg | 37% |
| Fiber | 9.47g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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