Kale, sweet potato, and chickpea ragout

Total Time
44 min
24 min
20 min
This savory, comforting stew is perfect for supper on a cold winter’s night—and for leftovers the next day. Kale is a powerhouse of vitamins and minerals and a valuable addition to any healthy diet. When choosing the dark leafy greens, look for firm leaves and avoid any bunches that have yellowed, wilted leaves or any with brown spots or holes. Smaller leaves are more tender and better for raw salads, while the larger leaves are wonderful for stews like this one. For an easy kale side dish, first remove the kale’s tough stems, rinse, then chop the leaves. Next, cook it in a base of sautéed garlic and onions, a touch of broth, and a few raisins. Cook the kale long enough to tenderize it, at least 15 minutes.


Olive oil

2 tsp


1 medium, chopped

Fresh ginger

1 Tbsp, fresh, peeled and grated


1 clove(s), finely chopped

Ground cinnamon

½ tsp

Ground cumin

½ tsp

Cayenne pepper

¼ tsp

Baby carrots

¼ pound(s)

Uncooked sweet potato

¾ pound(s), peeled and cut into 1-inch chunks

Vegetable broth

14 fl oz

Unsweetened orange juice

½ cup(s)


2 tsp

Dried currants

½ cup(s)


¾ pound(s), tough stems removed, leaves coarsely chopped

Canned chickpeas

15½ oz, rinsed and drained

Table salt

½ tsp

Cooked couscous

2 cup(s), hot

Slivered almonds

4 tsp, toasted


  1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and cook, stirring frequently, until golden, about 8 minutes. Add the ginger, garlic, cinnamon, cumin, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute.
  2. Stir the carrots, sweet potato, broth, orange juice, honey, and currants into the Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are almost tender, about 10 minutes. Yields 1 cup stew, 1⁄3 cup couscous, and scant teaspoon almonds per serving.