Roasted sweet potato stew with kale and freekeh

  • Time 1 hour
  • Yield serves 6 to 8


    1 8-ounce package cracked freekeh (approx 1 cup)
    3 sweet potatoes, scrubbed, cut into 1-inch cubes
    4 cups vegetable broth
    2 bay leaves
    1 bunch of fresh Lacinato kale, cut into bite-sized pieces
    1 small onion, diced
    1 12-ounce can garbanzo beans, rinsed and drained
    1 12-ounce can fire roasted tomatoes
    2-3 garlic cloves, diced


    This is a real hit with the Freekeh Foods team!
    Try using roasted pumpkin or butternut squash instead of sweet potato for a delicious twist.
    Scrub the sweet potatoes and cut into 1-inch cubes. Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them. Bake in 375° oven for about 25 minutes or until tender. Remove from oven and set aside. While the potatoes are cooking, pour all ingredients into a large pot on top of the stove over high heat. Stir with a spoon and heat for about 5 minutes. Reduce heat to low and add roasted sweet potatoes. Cover partially and simmer for at least 30 minutes. Check occasionally and give a stir.
    Continue to cook longer for richer flavor, adding water or more broth if desired.

    options: Sprinkle a little grated Parmesan cheese just before serving.
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