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Nov 27, 2022
3 cloves garlic
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon of sea salt
½ teaspoon ground black pepper
a pinch of cayenne pepper
5 cups vegetable broth
2 sweet potatoes (or regular potatoes)
2 15- ounce cans garbanzo beans , drained
4 large handfuls of kale or spinach
fresh herbs to serve (I used fresh mint, parsley and cilantro)
1 small bulb fennel
Start by prepping your vegetables: dice the onion and mince the garlic. Peel and cut the carrots and sweet potatoes into bite-sized pieces. Remove the outer layers from the fennel, remove its core and finely chop it. Wash the kale and remove it the leaves from the stem.
In a large dutch oven or pot, heat the olive oil over medium to high heat. Add the chopped onion and garlic and sauté for 2 minutes. Then add all the spices and sauté until you can really smell the flavor.
Add the vegetable broth and bring to boil over high heat.
Add the potatoes and bring to a boil. Season with kosher salt. Reduce the heat to a simmer and cook for about 30 minutes or until the potatoes are fork tender.
Stir in the garbanzo beans, and chopped kale and simmer for 5 minutes or until chickpeas are warmed through and the kale starts to wilt. Garnish with cilantro leaves (optional) and serve.
Servings : 6
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
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