Seriously, let's get back on track! You gave me a stress seizure and knocked me into an unhealthy few days of carbs and alcohol (more carbs), insurrectionists. I can't let you take much more.
Source: Monkey & Me Kitchen Adventures | Serves: 4 | Time: 1 hr
Changes: replaced tamari with coconut aminos; replaced miso with tahini; skipped onion flakes in the spice mix
Ingredients
1 cup red onions, finely dice
1 cup #carrots, cut into matchsticks
2 tbsp garlic, finely minced
1 tbsp tomato paste
2 1/4 cups vegetable broth (homemade to reduce sodium)
1 14.5 oz can petite diced #tomatoes
1 tbsp coconut aminos
2 tsp tahini (the most liquidy part)
1 15 oz can #chickpeas, drained and rinsed
3 cups cubed red #potatoes, unpeeled
4 cups #kale, chopped
Spice Mix
1 tsp onion powder
1 tsp garlic powder
1 ¼ tsp Penzeys Berbere spice
¾ tsp cumin
¼ tsp turmeric
Dash of cinnamon
S&P, to taste
Toppings
Roasted red pepper hummus
Cilantro
Instructions
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. I ended up adding some EVO.
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, aminos, and tahini, 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.