Ingredients

1 medium onion, finely diced

5 garlic cloves, minced

1 cup chopped bell pepper, any color or a combination of colors

1 - 15 ounce can diced fire-roasted tomatoes, do not drain

2 - 15 ounce cans low sodium chickpeas, drained and rinsed

1 large potato, peeled and cut into 1/2” cubes

1/2 cup chopped kale

1 1/2 teaspoons smoked paprika

1/4 teaspoon saffron threads

1/2 teaspoon dried thyme

1 bay leaf

3 cups vegetable stock, I used PlantStrong Sofrito Broth

black pepper, a few grindings

Instructions

1. Heat a large pot over medium heat, add onions, garlic and bell pepper and saute until the onions are soft, adding a tablespoon or two of water to avoid sticking to the bottom. Stir in the thyme, smoked paprika and saffron and allow the flavor to release for 1 minute.

2. To the pot stir in bay leaf, fire-roasted tomatoes, chickpeas, potato, kale, and vegetable stock. Give it a good stir, increase heat and bring to a boil. Cover and reduce heat to maintain a low simmer.

3. Simmer for 20 to 25 minutes. Check potatoes to see if they’re tender, if not simmer a few minutes longer, also adjust seasoning at this time if you’d like to add a bit more smoked paprika.

4. Remove from heat, remove the bay leaf and ladle into shallow bowls serving with a crusty bread. Feel free to garnish with additional freshly chopped kale. Is also delicious served with a side of your favorite cooked grain such as brown rice or whole wheat couscous.

Serves 4