Hearty Yam and Chickpea Stew Recipe

The first sign of a crisp autumn air began to whisper during my late day walk on our makeshift backyard “track” just the other day. I found myself craving something hearty. Yet, I wanted it to be wholesome so I decided to whip up this Yam and Chickpea Stew.

It’s a dish that reminds me of my college days as the leaves began turning colors at what is now Texas State University in San Marcos, Texas. It is definitely as nourishing as it is comforting. It’s perfect for those days when you need a little warmth from the inside out.

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
2 medium yams, peeled and cubed into 1-inch pieces
1 can (15 oz) chickpeas, drained and rinsed
4 cups vegetable broth
1 cup full-fat coconut milk
1 bunch kale, stems removed and leaves chopped
Salt, to taste

Instructions

Heat the olive oil in a large pot over medium heat until shimmering.
Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
Stir in the minced garlic, ground cumin, smoked paprika, and ground turmeric, cooking for 1 minute until fragrant.
Add the cubed yams to the pot, stirring to coat them evenly with the spice mixture.
Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the stew simmer for 20 minutes, or until the yams are tender when pierced with a fork.
Add the drained chickpeas and coconut milk to the pot, stirring well to combine.
Fold in the chopped kale and let the stew simmer for an additional 5 minutes, just until the kale is wilted.
Season with salt to taste, then remove the pot from the heat.