This vegan recipe was created from leftovers found in the fridge… half a large yam, a cup of garbanzo beans and some kale. The result was so tasty that it is worth sharing with you!
- 1 tablespoon oil
- 1 small onion
- 2 cloves garlic
- teaspoon each of cumin, paprika, turmeric
- 1 medium garnet yam/sweet potato
- 2 serrano chile peppers
- 1 tin garbanzo beans/chickpeas
- 1 cup vegetable stock
- 1 cup (packed) of chopped kale
- Chop the onion and mince the garlic and chiles
- Gently heat the olive oil in a large stock pot
- Add the onion and garlic and fry gently
- Dice the yam into 1 inch cubes, leaving the skin on
- When the onion is translucent, add the spices, chiles and diced yam
- Fry gently for a few minutes and stir to mix in the spices
- Add the cup of stock and simmer gently until the yam is cooked
- Drain the tin of garbanzo beans, add to pot and simmer gently until heated through
- Add the kale, turn up the heat and put on the lid
- Steam the kale until tender
- Serve over brown rice or quinoa
This is quite a spicy dish so start off with milder chiles and less spices if you prefer it less spicy. It takes about 30 minutes to prepare so put the brown rice on to cook before you start. And use pre-cooked, dried, soaked garbanzo beans if you prefer to avoid tinned foods.
Nutrition facts: garbanzo beans are a good source of iron in a vegetarian diet. As this recipe also contains plenty of vitamin C in the kale and yam, your body will also be able to absorb the iron more easily.