When you are trying to get in those wholesome greens, this addictively flavorful stew comes to the rescue! Fragrant and full feel-good ingredients, this comforting Spiced Kale Potato Stew is easy, delicious, and oh-so-satisfying.  Hearty chickpeas and potatoes, powerhouse veggies, and aromatic spices come together to create this warming, dreamy stew that is sure to have everyone in the family running to the table. Get those bowls and bellies ready for some YUM!

Whole Food Plant Based, vegan, plant based, oil free refined, sugar free, no highly processed ingredients, and gluten free.

Hi there, Ameera here!

I just gotta say it… dang, I really am not a fan of the change in time, well let me clarify that statement!  I love “Fall Back,” but “Spring Forward” makes me so grumpy lol. It really takes its toll on me every year.  I just wish they would do away with it here in the US.  It takes me FOR-EVER to get my internal clock adjusted to the change.

Home Grown Veggies

On the up side of things, I look forward to warmer weather and longer days, I am a total “summer girl” for sure.  I can hardly wait to plant our garden.  I’ve been discussing details with Dad.  Every year he says he is getting older and needs to cut back on the garden, but every year, we still plant a rather large garden. It is a lot of work, but there isn’t anything quite like growing your own food.

I love growing kale and collards, two of my absolute favorites. I am sure you figured that out by now since we tend to put those nutrient-dense greens in a lot of our dishes! Soooo yummy, and oh-so-good for you!  Dad says he eats so many greens that he is turning into the “Jolly Green Giant.”  lol

Winter lasts forever

So, it is still cold here in O-HI-O, but I am loving the longer daytime hours. Spring is coming, clearly nowhere here just yet, but it is exciting to know that warmer weather is around the very-far corner. Yesterday it was actually warm, we were pleasantly surprised, but today, back to cold again.

Since it is still cold weather season, still plenty of time to dish up some hearty tasty soups and stews.  As you already know by now, we are hard-core soup and stew lovers – can’t get enough.  Deliciousness all in one bowl, what’s not to love.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Easy to put together

This stew is super easy to pull together.  You pretty much can’t go wrong.  The hardest part is waiting for the potatoes to be perfectly tender, but it certainly isn’t a long wait for sure.  What I love about this stew is that it is hearty and bursting with flavor.

The potatoes give you that wonderful sense of satisfaction, the kale is super tasty, chickpeas, a hearty goodness, and the spices are warming!!!  I just love the spice blend in this stew.  Plus, that little extra touch of warmth that the cinnamon adds is the piece de résistance, a perfect accent that really takes this dish over the top.   I’ll let Mom tell you more!

Hi! Robin here.

I absolutely loved this stew! Monkey really does an amazing job pulling together amazingly tasty dishes, soups and stews!  Her palate is always on point when it comes to flavor compositions.  She is one of those people identified as having sensitive and refined taste buds, and can taste things and immediately identify spices and subtle nuances of flavor more than the average person.

I used to have this ability, but as I’ve gotten older, while it is still very good, it is definitely not as good as hers.  Monkey’s flavor receptors are on-point.  She does an amazing job of creating very flavorful dishes by knowing exactly what to add to take the flavor over the top.

We would love for you to give this recipe a try!  If you try it, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Ceramic/enamel lined Dutch oven, nonstick deep skillet, or similar large stock pot with a tight-fitting lid

Spiced Kale Potato Stew

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 35 Minutes
• Total Time: 50 Minutes
• Yield: 4 Servings 1x
• Category: Stew
• Method: Stovetop

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Description

When you are trying to get in those wholesome greens, this addictively flavorful stew comes to the rescue! Fragrant and full feel-good ingredients, this comforting Spiced Kale Potato Stew is easy, delicious, and oh-so-satisfying.  Hearty chickpeas and potatoes, powerhouse veggies, and aromatic spices come together to create this warming, dreamy stew that is sure to have everyone in the family running to the table. Get those bowls and bellies ready for some YUM!

Whole Food Plant Based, vegan, plant based, oil free refined, sugar free, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

• 1 medium yellow onion, fine dice
• 1 to 2 jalapeno peppers, fine dice *
• 1 red or yellow bell pepper, fine dice
• 2 Tablespoons garlic, finely minced
• 1 – 14.5 oz. can fire roasted petite diced tomatoes
• 2 cups water (or broth)
• 1 cup vegetable broth *(see notes for ration)
• 5 baby red potatoes, quartered
• 1 – 15.5 oz. can chickpeas, drained and rinsed
• 1 Tablespoon miso *
• 3 to 4 cups chopped kale

Seasonings/Spices:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 Tablespoon dried minced onion flakes
• 1 teaspoon smoked paprika
• ¾ teaspoon coriander
• ½teaspoon cumin
• 1/8 teaspoon cinnamon (optional)
• ½ teaspoons sea salt (+/-) *
• ¼ teaspoon black pepper

Other Optional Ingredients:

• Chopped Cilantro

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Instructions

1. In a small bowl, add all the Seasonings/Spices, mix well. Set aside.
2. In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions, jalapeño peppers, and bell peppers; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water/broth if they start to stick and/or to prevent burning.
3. Add the minced garlic and sauté for 30 seconds, then add the dry Seasonings/Spices mix, sauté to release their fragrance, about 30 seconds to one minute.
4. Then add the fire roasted petite diced tomatoes, veggie broth, miso, and water, stir well, bring to boil, then immediately lower to a simmer.
5. Add the quartered baby potatoes, and chickpeas. Stir to incorporate all the ingredients, then cover with a tight-fitting lid and simmer for 25 to 30 minutes.
6. After 25 minutes, check the tenderness of the potatoes. Once the potatoes are tender, then add the chopped kale, put the lid back on and cook until the kale reaches the desired tenderness. Taste test the flavors, add more spices, if necessary, to achieve the level of flavor you desire.
7. Serve immediately with freshly chopped cilantro, if desired.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  If using a brand other than Pacific that has a mild/mellow flavor, you may wish to use 2 ½ cups broth and ½ cup water.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend.  Miso is simply a paste made from fermented soybeans, barley or rice malt.  We use a gluten-free mellow white miso.  It is Whole Food Plant Based compliant, and most grocery or health food stores carry it these days. You can find it in the refrigerator section.  A lot of Vegans and Whole Food Plant Basers call it “the secret weapon” because it really brings that rich umami flavor forward in a lot of dishes.  Since we discovered it, we use it a lot.  Simply because it really adds something special to our dishes that you just can’t get with other ingredients.  It has a long refrigerator shelf life because it is fermented.  So, if you can’t find it locally, we suggest that when you are taking any trips out of town, find a store that carries it, take a small ice chest and stock up.

*Jalapeno peppers:  Jalapeno peppers can vary greatly in terms of heat. Take a tiny piece of the jalapeno and taste it. If it has a lot of heat, only add one jalapeno pepper, if you prefer more heat add two.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  4

*Storage:  Refrigerate, use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.