Ingredients:

• 1/2 head of kale or savoy cabbage, cut into strips
• 1 sweet potato, diced
• 1 can of chickpeas, drained and rinsed
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 1 piece of ginger, approx. 2 cm (0.79 inches), finely grated
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• Salt and pepper to taste
• 1 tbsp soy sauce
• 1 handful of fresh parsley or coriander (optional)
• 1 tbsp sesame or sunflower seeds for sprinkling (optional)

Step-by-Step Instructions:

Step 1: Prepare the Vegetables

1. Chop the kale or cabbage: Cut the kale or savoy cabbage into strips and set aside. If using kale, remove the tough stems.
2. Dice the sweet potato: Peel the sweet potato and dice it into small cubes for faster cooking.
3. Chop the onion and garlic: Finely chop the onion and garlic cloves. Grate the ginger and keep them all together for later use.

Step 2: Sauté the Aromatics

4. Heat olive oil: In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat.
5. Add onions and garlic: Once the oil is hot, add the finely chopped onions and sauté for 2-3 minutes until softened and translucent.
6. Add garlic and ginger: Stir in the chopped garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.

Step 3: Add Sweet Potatoes and Spices

7. Add diced sweet potatoes: Add the diced sweet potatoes to the pan, stirring to coat them with the onion, garlic, and ginger mixture.
8. Season with spices: Sprinkle in 1 teaspoon of cumin, 1 teaspoon of paprika, and 1 teaspoon of turmeric. Season with salt and pepper to taste.
9. Stir well: Stir everything together so that the sweet potatoes are evenly coated with the spices and cook for 5 minutes, allowing the sweet potatoes to start softening.

Step 4: Cook the Chickpeas and Kale

10. Add chickpeas and soy sauce: Add the drained and rinsed chickpeas to the pan along with 1 tablespoon of soy sauce. Stir to combine all the ingredients.
11. Add the kale or cabbage strips: Next, add the cut kale or savoy cabbage to the pan. Stir everything together, making sure the greens begin to wilt.
12. Cover and cook: Cover the pan and cook for 7-10 minutes, stirring occasionally, until the sweet potatoes are fully cooked, tender, and the kale or cabbage is wilted.

Step 5: Finish and Serve

13. Adjust seasoning: Taste the stir-fry and adjust the seasoning by adding more salt, pepper, or soy sauce if needed.
14. Add fresh herbs (optional): Just before serving, you can add a handful of chopped fresh parsley or coriander to the stir-fry for added flavor and a burst of freshness.
15. Sprinkle seeds (optional): For an extra crunch and nutritional boost, sprinkle sesame or sunflower seeds over the top.

Serving Suggestions:

• Serve this delicious and healthy stir-fry as a standalone meal, or pair it with a side of rice, quinoa, or flatbread for a heartier meal.
• You can also use this stir-fry as a filling for wraps or as a topping for salads.

Cooking Tips:

• Sweet Potato Cooking Tip: To speed up the cooking time, you can steam or microwave the diced sweet potatoes for a few minutes before adding them to the pan.
• Kale Substitution: If you don’t have kale or savoy cabbage on hand, you can substitute with spinach, collard greens, or Swiss chard.
• Protein Boost: If you’re looking to add more protein, consider tossing in some tofu, tempeh, or cooked lentils.
• Make it spicy: For a spicier version, feel free to add a pinch of cayenne pepper or some crushed red pepper flakes along with the spices.

Storage:

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pan over medium heat or in the microwave before serving.
• Freezer: You can also freeze this stir-fry for up to 1 month. Let it cool completely, then transfer to a freezer-safe container. To reheat, thaw overnight in the refrigerator and heat in a pan until warmed through.

Nutritional Information (Per Serving):

• Calories: 320 kcal
• Protein: 10g
• Carbohydrates: 45g
• Fat: 10g
• Fiber: 12g
• Sugar: 8g
• Sodium: 800mg

FAQs:

1. Can I make this dish ahead of time? Yes! This stir-fry is great for meal prep. You can make it ahead and store it in the fridge for several days. It reheats well, making it ideal for a quick lunch or dinner.
2. What can I substitute for sweet potatoes? You can use regular potatoes, butternut squash, or even carrots in place of sweet potatoes. They provide a similar sweetness and texture.
3. Can I add other vegetables? Absolutely! Feel free to customize this stir-fry with vegetables like bell peppers, zucchini, or mushrooms for extra flavor and texture.
4. Is there a gluten-free option? Yes! To make this recipe gluten-free, simply use tamari or another gluten-free soy sauce alternative.

Conclusion:

This Spiced Sweet Potato and Kale Chickpea Stir-Fry is a delightful and nutritious meal that’s bursting with flavor. The warming spices, hearty vegetables, and protein-rich chickpeas make it a wholesome choice for anyone looking to eat more plant-based meals. Whether you’re serving it as a main course or a side dish, this stir-fry is sure to become a staple in your kitchen. With its versatility and ease of preparation, it’s perfect for busy weeknights or leisurely weekend dinners. Enjoy the vibrant flavors and nourishing ingredients that make this dish so special!