Kale, sweet potato, and chickpea ragout
1 medium, chopped
1 Tbsp, fresh, peeled and grated
1 medium clove(s), finely chopped
Uncooked baby carrots
Uncooked sweet potato(es)
¾ pound(s), peeled and cut into 1-inch chunks
Fat free vegetable broth
Unsweetened orange juice
¾ pound(s), tough stems removed, leaves coarsely chopped
Chickpeas (15 oz)
15½ oz, rinsed and drained
2 cup(s), hot
4 tsp, toasted
- 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.
- 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.