Kale, sweet potato, and chickpea ragout
5
Points®
Total time: 44 min • Prep: 24 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp
Onion
1 medium, chopped
Fresh ginger
1 Tbsp, fresh, peeled and grated
Garlic
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)
Honey
2 tsp
Dried currants
½ cup(s)
Kale
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 (unsalted, no oil or sugar added)
4 tsp, toasted
Instructions
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.
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