Chick Pea Kale Stew (MPME)

MAKE AHEAD (as part of MPME Week 1) • Cut vegetables: onion, potatoes, kale, pepper NOTES Hacks: • if cooking for tiny mouths, you might want to reduce or eliminate the cayenne pepper! • missing the meat? Swap out the chick peas for some artisan sausages, cut into bite sized pieces!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes

Step 2

2. Add the garlic, potatoes, coriander, cumin, oregano, cayenne, and tomato paste and cook, stirring, for about a minute.

Step 3

3. Add the broth, bell pepper, tomatoes with their juices, chickpeas, and salt, and simmer until the vegetables are tender, about 20 minutes.

Step 4

4. Add kale a little at a time, stirring occasionally to wilt the kale, adding a little more broth if desired/needed.

Step 5

5. Taste and adjust the seasonings if needed. Serve hot.