So I spent the last weekend at my first ever blogger conference in Pennsylvania with some funny, passionate, smart, and encouraging people. Lots of hugs, smiles, introductions, inspirational messages, and totally delicious things to eat. I think it’s possible (and totally normal) to be an introverted extrovert, and being in that environment really pushed it for me!
After the conference, my road trip partner and I took a drive to Philadelphia to meet and stay with a friend. We had less than 24 hours, but that didn’t stop us from having three sit-down meals, two drink outings, and one perfect almond milk latte before we left. It was a nice, quietly familiar ending to a high-energy, ecstatically social weekend.
When I got home, I had a sad looking cauliflower in the fridge and a bunch of garden kale still going. With some pantry stuff, I made this! Deep-nourishing and relatively quick comfort. Lots of vegetables, spice, stew-y tomato richness, tender greens, and the heft of chickpeas to fill it out. I know I’ve featured a couple stews/soups similar to this in the past, but with the frequency that I make this on my mind, it just felt right to share. Stay cozy out there, all. xo
SPICED CAULIFLOWER, KALE + CHICKPEA STEW
Print the recipe here!
NOTES: The amount of vegetable stock you use depends on how thick/thinned out you want this. I went for something in between :)
1 tablespoon coconut oil
1 cooking onion, small dice
1 tablespoon curry powder
1 bay leaf
2 cloves of garlic, minced
2 teaspoon minced fresh ginger (optional)
small jalapeno or cayenne pepper, seeded + minced
1 cup waxy potatoes, 1/2 inch dice
3 cups small cauliflower florets
28 oz can crushed tomatoes
1-2 cups vegetable stock, depending
1 cup cooked chickpeas
1 bunch lacinato/Tuscan kale, stems removed and chopped
sea salt and ground black pepper, to taste
chopped leafy herbs to finish (parsley, cilantro etc)
Heat the coconut oil in a heavy + large soup pot over medium heat. Add the onions and cook slowly, lowering heat if necessary. Cook until very soft, translucent and almost breaking down, about 6-7 minutes. Add the curry powder and bay leaf and cook, stirring often, for 3 more minutes. Add the garlic, ginger (if using), and jalapeno to the pot. Stir and cook until fragrant, constantly stirring to avoid burning the garlic.
Add the potatoes and cauliflower to the pot and stir. Season with lots of salt and pepper. Add the crushed tomatoes to the pot and stir once more. At this point, add 1 cup of vegetable stock (you may want to add more later). Stir the pot, place a lid on top, and bring to a boil. Lower the heat on the stove to a simmer and remove the lid. Cook until the potatoes are just-tender, about 40 minutes. Add the chickpeas and diced kale,, and simmer for 5 more minutes or until greens have wilted.
Check the curry pot for seasoning, adjust, and serve hot with bread, naan, cooked brown rice, quinoa, millet etc. Garnish with chopped leafy herbs.