11/2 teaspoons ground cumin
2 cups peeled and diced medium sweet potatoes
One 14- to 16-ounce can chickpeas,
drained and rinsed
One 14.5-ounce
can diced
tomatoes, with juice
1/2 cup pitted green Greek or Italian olives, drained
6 tablespoons orange juice, preferably fresh
11/2 teaspoons honey (optional)
1 cup water
2 cups lightly packed very coarsely chopped kale leaves
Salt, fresh ground pepper
1. Heat the oil in a 5-quart Dutch oven or other heavy pot over medium-high heat. Add the onion and cook, stirring frequently, until lightly browned, about five minutes.
2. Add the cinnamon and cumin; cook until fragrant, about 1 minute. Add the sweet potatoes, chickpeas, tomatoes, olives, orange juice, honey and water; bring to a boil.
3. Reduce heat to medium low and simmer, covered, stirring occasionally, until the sweet potatoes are barely tender, about 15 minutes. Stir in the kale.
4. Cover and continue cooking until the kale is wilted and softened, about 10 minutes. Season with salt and pepper to taste.
- From Fine Cooking Annual (Taunton, 2007)
Per serving (based on 4): 292 calories, 9 grams protein, 52 grams carbohydrates, 17 grams sugar, 7 grams fat, no cholesterol, 818 milligrams sodium, 9 grams dietary fiber.
