Smoky Potato Chickpea Stew

Ingredients

• 2 Tbsp olive oil
• 2 cloves garlic
• 1 tsp fresh grated ginger
• 1 onion
• 1 Tbsp curry powder
• 1 Tbsp smoked paprika
• Pinch red pepper flakes
• 15 oz can fire roasted diced tomatoes
• 2 russet potatoes
• 15 oz can chickpeas
• 4 cups vegetable broth
• 1/4 lb. fresh kale, chopped

Directions

1. Chop the onion finely, mince the garlic, and grate the ginger. Warm the olive oil in a large soup pot over medium heat, then add the onion, garlic, and ginger. Cook, stirring, until the onion turns soft and translucent.
2. Stir in the curry powder, smoked paprika, and red pepper flakes. Cook the spices for another 1-2 minutes, stirring as they become fragrant.
3. As the aromatics cook, peel the potatoes and chop them into 1-inch cubes. Drain the chickpeas.
4. When the spices have bloomed, add the potatoes, fire roasted diced tomatoes with their juices, and chickpeas to the pot. Pour in the vegetable broth and stir everything together.
5. Cover the pot, raise the heat to medium-high, and bring the stew to a boil. As soon as it boils, reduce the heat to low and let it simmer, covered, for 45 minutes, stirring now and then.
6. After 45 minutes, stir thoroughly, pressing some of the potatoes against the pot to break them up and thicken the stew. Add the chopped kale and stir until it wilts into the pot. Taste, then adjust the salt or spices if you want. Serve hot with crusty bread or crackers.