Ingredients
- 1 medium red onion, chopped (about 1¾ cups)
- 1 tablespoon finely chopped garlic (3 to 4 cloves)
- 1 tablespoon finely chopped fresh ginger
- 1½ teaspoon ground cumin
- 1½ teaspoon garam masala
- 1 teaspoon mild chili powder
- 2¼ cups strained or diced tomatoes (I used an 18-oz. jar, see Notes)
- 2½ cups chopped sweet potatoes (about ¾ lb.)
- 2½ cups cauliflower
- 2 cups water and/or chickpea cooking liquid (see Notes)
- 1 can (16 oz.) chickpeas with liquid (about 1½ cups chickpeas and ¼ cup liquid)
- 4 cups chopped collard greens (or other greens)
- 1 medium zucchini, chopped
- 1 cup roughly chopped fresh cilantro
Instructions
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water begins to sputter, add the onion, and cook stirring, for 3 to 4 minutes until softened, adding a little water as needed.
- Add the garlic, ginger, cumin, garam masala, and chili powder, and cook while stirring for 1 minute, adding water as needed.
- Add the tomatoes, sweet potatoes, cauliflower, water, chickpeas, and collard greens. Bring to a boil, then reduce the heat to medium-low and cook covered for 10 to 15 minutes, or until the cauliflower and potatoes become tender but not falling apart. During the last 2 to 3 minutes, stir in the zucchini until it's cooked.
- Remove from the heat and stir in the cilantro or offer it on the side when serving.
Equipment
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Stainless Steel 6-Quart Stockpot with Lid
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Smart Chopper (garlic/ginger chopper)
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Chickpeas and their liquid: If you’re using a 16-oz. can of chickpeas, use the liquid as well. If you’re making your chickpeas from scratch, also include this ¼ cup of cooking liquid (“aquafaba”). If you’d like to substitute more of the cooking liquid for the plain water, feel free to do that as well. Chickpea cooking water is very flavorful!
Sweet potatoes: I think sweet potatoes are the perfect ingredient for this recipe (my favorite is Hannah yams), but feel free to use other types or white potatoes as well.
Tomatoes: I used an 18-oz. jar of diced tomatoes by the brand Jovial (you can also use their strained) because it’s organic and the only ingredient is tomatoes. Bionature also is a good brand with similar products. I prefer the taste of jarred tomatoes (and they don’t require preservatives), but if you can only find the 14.5-oz. cans (like Muir Glen), that’s fine too; it doesn’t have to be exactly 18 ounces, you may just need to add a little more liquid in step 3.
Cilantro: If you don’t eat fresh cilantro, feel free to substitute with parsley or basil.
- Prep Time: 25 minuntes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1/8 recipe (about 1 cup)
- Calories: 166
- Sugar: 7 g
- Sodium: 59 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg