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Recipe
Kale And Chickpea Stew

Kale And Chickpea Stew

  • Yield: 4 to 6

Ingredients

  • 1/4 cup ghee (clarified butter)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, chopped
  • 1 teaspoon freshly ground coriander seeds
  • 1 teaspoon freshly ground cumin seeds
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper, optional
  • 1/4 teaspoon whole yellow-mustard seeds
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • One 19-ounce can chickpeas, drained
  • 5 cups vegetable stock or canned low-sodium vegetable broth
  • 1 pound kale, stems removed, cut into bite size pieces
  • 1 1/2 teaspoons kosher salt
  • 1 cup canned unsweetened coconut milk
  • Cooked jasmine rice, for serving
  • 2 tablespoons chopped cilantro, for garnish
  • 1/4 cup julienned red bell pepper, for garnish

Directions

  • In a large saucepan or Dutch oven, heat ghee over medium heat. Add onion and cook for 3 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes. Add coriander, cumin, turmeric, cayenne, and yellow mustard seeds and cook for 1 minute longer. Add sweet potatoes, chickpeas, vegetable broth, kale, and salt and increase heat to medium-high. As soon as stew begins to simmer, reduce heat to medium-low and gently simmer for 35 minutes or until sweet potatoes are tender. Stir in coconut milk and cook for 15 minutes longer.

  • Serve with jasmine rice and garnish with chopped cilantro and red bell pepper.

  • Cook’s Note: Turmeric is a rhizome that is used widely in Indian cooking. It is one of the main ingredients in curry, lending it a distinctive flavor. Turmeric has a slightly bitter flavor. It is used as a food coloring for cheese, butter, and mustard thanks to its bright yellow color. Turmeric is also considered a super antioxidant and is used in both Indian and Chinese herbal medicines.