Ingredients

The following ingredients have 4 Servings
  • 1 cup red onions, fine dice
  • 1 cup carrots, cut into matchsticks
  • 2 Tablespoons garlic, finely minced
  • 1 Tablespoon tomato paste
  • 1 ½ cups vegetable broth *(see notes)
  • ¾ cup water (or broth)
  • 1 – 14.5 oz. can petite diced tomatoes
  • 1 Tablespoon reduced sodium tamari * (see notes)
  • 2 teaspoons miso *
  • 1 – 15.5 oz. can chickpeas, drained and rinsed
  • 3 cups cubed red potatoes, unpeeled
  • 4 cups kale, chopped (we used Tuscan kale)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 Tablespoon dried minced onion flakes
  • 1 ¼ teaspoons Berbere spice (+/-) *
  • ¾ teaspoon cumin
  • ¼ teaspoon turmeric
  • 1/8 teaspoon cinnamon (optional)
  • ¾ teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper
  • Hummus (WFPB compliant store-bought or we used this hummus recipe)
  • Chopped cilantro

Instruction

  • In a small bowl, add all the Seasonings/Spices Ingredients, mix to combine, set aside.
  • In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the red onions and carrots; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  • Add the minced garlic and sauté for 30 seconds, add the tomato paste and Seasonings/Spices Ingredients sauté to release their fragrance, about 30 seconds to one minute.
  • Then add the petite diced tomatoes, veggie broth, tamari, miso, and water, bring to boil, then immediately lower to a simmer.
  • Add the diced red potatoes and chickpeas. Stir well to incorporate all the ingredients, pushing the potatoes down into the mixture to ensure they are covered by liquid, then cover with a tight-fitting lid and simmer for 15 to 20 minutes, then add the chopped kale. Simmer until the potatoes are tender, about another 10 to 15 minutes. Then test the flavors, add more spices, if necessary, to achieve the level of flavor you desire.
  • Serve immediately with a generous dollop of hummus in the center of the stew. Sprinkle with chopped cilantro.