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V Fall Stew
Submitted by member Tina Nightlinger. Swap veggies in and out based on what you have.
1 Tablespoon Olive oil
1 Onion, small dice
2 Carrot, small dice
2 Celery ribs, small dice
3 cloves garlic, minced
1 2" piece ginger, minced
1 Tablespoon curry powder (or make your own http://www.foodnetwork.com/recipes/alton-brown/curry-powder-blend-recipe.html)
1 teaspoon ground cumin
1 Tablespoon red pepper flakes
14 ounces tomatoes, medium dice (fresh is best, canned in fine)
1 quart vegetable stock
1 large sweet potato, medium dice
15 ounces chickpeas (pre-soaked if dried or canned is good too)
1/4 cup peanut butter
1/4 cup cilantro (or parsley), chopped
1 bunch of kale (any type works), stems removed and leaves cut into soup spoon sized pieces
Salt and Pepper to taste
Sauté olive oil, onion, carrot, and celery in a large stock/soup pot on low/medium heat until soft. Add garlic, ginger, and spices. Cook until fragrant. Turn the heat up to medium/high. Add tomato, veg stock, and sweet potato. If your chickpeas were dried and soaked, but not cooked, add them now. If your chickpeas came from a can, wait until the potato is almost done. Regardless don't add any soaking/storing liquid from the chickpeas. The stew is cooked enough when the potato is tender. So when you're almost there, add the rest of the ingredients. Make sure the peanut butter is fully incorporated and the kale is wilted before serving.