Curry Chickpea and Vegetable Stew

  • 2 large cans chickpeas; drained and rinsed
  • 1 onion; diced
  • 4 cloves garlic; minced
  • 1- 3 inch piece of ginger root; minced
  • 3 tsp mustard seeds
  • 2 tsp coriander
  • 1 tsp cardamom
  • 3 Tbsp curry powder
  • 2 quarts veggie stock
  • 1 large tomato; diced into large pieces
  • 3 carrots; cut into small half moons
  • 1 small head of kale; stem removed, if desired, and torn into 1-2 inch diameter pieces
  • 1 large russet potato; peeled and diced
  • 10 basil leaves; cut into thin strips
  • Salt and pepper; to taste
  • EVOO; as needed

In a large soup pot, heat a few tablespoons of oil on medium heat with onion, garlic, and ginger. Cook until onion is soft and clear. Add spices and cook until fragrant. Add one can of chickpeas and toss until ingredients are incorporated. Add veggie stock and mix. Using an emulsion blender, puree chickpea/stock mixture until smooth. Add tomato, carrots, kale, potato, and second can of chickpeas and cook for a minimum of 30 minutes until kale is wilted and potato is soft. Season with salt and pepper to taste and add more curry powder, if desired. Top with fresh basil.