Sun Oven Kale Sweet Potato And Chickpea Stew Recipes

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SUN OVEN KALE, SWEET POTATO, AND CHICKPEA STEW



Sun Oven Kale, Sweet Potato, and Chickpea Stew image

Number Of Ingredients 17

1 tablespoon olive oil
1 onion, chopped
1 tablespoon grated peeled fresh ginger
1 clove garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 cups baby carrots
1 large sweet potato, peeled and cut into 1-inch chunks
1 1/2 cups vegetable broth
1/2 cup orange juice
2 teaspoons honey
1/2 cup dried currants or raisins
1 bunch kale stems removed, leaves coarsely chopped
1 (15 1/2-ounce) can chickpeas, drained and rinsed
1/2 teaspoon salt
4 teaspoons toasted slivered almonds

Steps:

  • Set Global Sun Oven out to preheat. Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the ginger, garlic, cinnamon, cumin, and cayenne. Add the carrots, sweet potato, broth, orange juice, honey and currants. Cover and transfer to Sun Oven. Cook until the vegetables just begin to soften, about 45 minutes. Stir in kale, chickpeas, and salt; replace lid and continue cooking in the Sun Oven until vegetables are tender and kale is wilted, about 30 minutes. Serve over couscous or rice and sprinkle with the almonds.

Nutrition Facts : Nutritional Facts Serves

VEGAN SWEET POTATO, CHICKPEA AND KALE STEW



Vegan Sweet Potato, Chickpea and Kale Stew image

Vegan, gluten free and added-sugar free - this recipe is appropriate for the 21 day Quantum Wellness Cleanse. I borrowed this delicious dish from the Savvy Vegetarian.

Provided by Ex-Pat Mama

Categories     Curries

Time 50m

Yield 5 serving(s)

Number Of Ingredients 19

2 cups chickpeas, canned or pre-cooked
2 cups vegetable broth
1 bay leaf
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon gingerroot, minced
1 teaspoon mustard seeds
1 medium sweet potato, cubed
2 stalks celery, sliced thin
1 teaspoon coriander seed, crushed
1/2 teaspoon cumin seed, crushed
1/2 teaspoon fennel seed, crushed
1/2 teaspoon fenugreek seeds, crushed
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon dried chili (to taste)
4 cups kale, chopped and stems removed
1/2 cup coconut milk
1 teaspoon soy sauce, gluten free is best

Steps:

  • Heat the beans, broth and bay leaf in a sauce pan over medium heat.
  • Heat the oil over medium heat in a dutch oven or wok.
  • Briefly sauté the garlic, ginger and mustard seed. Add the sweet potato and celery - sauté about 5 minutes.
  • Add all the crushed seeds, the turmeric, paprika and dried chili. Stir through. Add the kale and cook until wilted.
  • Finally, add in the beans, their liquid, and the coconut milk. Stir through and allow to simmer about 10 minutes or until all the veggies are very soft.
  • Stir in the soy sauce and serve.

Nutrition Facts : Calories 306.7, Fat 9.4, SaturatedFat 5.2, Sodium 416.6, Carbohydrate 50.3, Fiber 7, Sugar 16.8, Protein 8

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