Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

ROASTED SWEET POTATO STEW WITH KALE AND FREEKEH

Serves:6 to 8

Freekeh is a process which means "to rub" in Arabic. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up and "Eureka!" Freekeh was created. We're proud to offer you this tasty, nutritious ancient grain with a funny name. This info is from http://www.freekeh-foods.com/

Ingredients

  • 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

Preparation

  • 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.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Roasted sweet potato stew with kale and freekeh

Add Comment

* Required information
1000
Enter the word table backwards.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Summer food carousel

Fall   | Winter   | Spring