Fall is officially here. Changing leaves, a crisp breeze, and warm pot of stew on the stove. When the seasons change, I like to embrace the seasonal produce and tailor my meals to fresh and local foods. One of my favorite fall ingredients to use is cinnamon and sweet potato. The two put together make one fantastic team. Sweet potato is not only delicious but packed full of vitamins; cinnamon has a high source of antioxidants and anti-inflammatory properties.
With a bit of spice and a splash of orange, this stew is the perfect fall comfort food. With an array of veggies and immune boosting spices, it's both hearty and healthy. Grab your favorite blanket and curl up with this festive stew.
YIELDS
4
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 medium yellow onion chopped
- 3 garlic cloves minced
- 2 large sweet potatoes diced
- 1 can chickpeas
- 1 can coconut milk
- 2 cups kale chopped
- 1 can crushed tomatoes
- 2 tbsp curry powder
- 2 tsp cayenne pepper
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon olive oil
- as needed brown rice (optional)
Directions
1. Heat a large nonstick pot over medium-low heat, add the oil and onions until until soft and golden.
2. Add the garlic and the dry spices, cooking for 2 minutes.
3. Add the can of tomatoes and the can of coconut milk. Stir well.
4. Add the diced sweet potatoes and cook on low covered for 20 minutes.
5. Add the kale and the drained chickpeas and cook uncovered for another 10 minutes.
6. Serve with rice or simply alone.
Also by Jess: Love Detox for a Year: Single and Loving It
More fall recipes: Wild Rice Stuffed Acorn Squash
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Photo: Jess Davis
More fall recipes: Wild Rice Stuffed Acorn Squash
