SMOKY POTATO CHICKPEA STEW

The seasoning for this stew is very simple, just a ton of smoked paprika and curry powder, plus a little pinch of red pepper flakes for kick. I simmered the soup for a good long time which made the potatoes break down and thicken the broth into a wonderfully thick stew. I was really bummed that I didn’t have a really good loaf of bread to scoop up this stew, but I found some saltine crackers in my pantry, which worked in a pinch. Just know that this stew is just begging for a nice piece of crusty bread to go along with it!

INGREDIENTS

• 2 Tbso olive oil $0.26
• 2 cloves garlic $0.16
• 1 tsp fresh grated ginger
• 1 onion $0.32
• 1 Tbsp curry powder $0.30
• 1 Tbsp smoked paprika $0.30
• pinch red pepper flakes $0.02
• 15 oz can fire roasted diced tomatoes $1.00
• 2 russet potatoes (1.75-2 lbs total) $1.62
• 15 oz can chickpeas $0.55
• 4 cups vegetable broth* $0.52
• 1/4 lb. fresh kale, chopped $1.16

INSTRUCTIONS

1. Finely dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and transparent.
2. Add the curry powder, smoked paprika, and red pepper flakes to the pot and continue to stir and cook for 1-2 minutes more to toast the spices.
3. While the onion, garlic, and ginger are sautéing, peel the potatoes and cut them into 1-inch cubes. Drain the chickpeas. 

for full instruction please see : www.budgetbytes.com

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