Kale, chickpeas, and sweet potatoes combine for a unique sweet-savory flavor in this unusually spiced stew. Serve
with a green salad and couscous studded with toasted almonds.

SERVES 3 TO 4

INGREDIENTS

• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, thinly sliced (about 11/4 cups)
• 1 3- to 4-inch cinnamon stick
• 11/2 tsp. ground cumin
• 2 cups peeled and medium-diced (1/2-inch) sweet potatoes (about 3/4 lb.)
• 1 14- to 16-oz. can chickpeas, rinsed and drained
• 1 141/2-oz. can diced tomatoes, with their juices
• 1/2 cup pitted green Greek or Italian olives
• 6 Tbs. orange juice, preferably freshly squeezed
• 11/2 tsp. honey
• 2 cups lightly packed very coarsely chopped kale leaves (from about 1/2 lb. kale)
• Kosher salt and freshly ground black pepper

INSTRUCTIONS

• Heat oil in a 5-to 6-quart Dutch oven or other heavy pot over medium-high heat.
• Add the onion and cook, stirring frequently, until soft and lightly browned, about 5 minutes.
• Add the cinnamon stick and cumin and cook until very fragrant, about 1 minute.
• Add the sweet potatoes, chickpeas, tomatoes and their juices, olives, orange juice, honey, and 1 cup water; bring to a boil.
• Reduce the heat to medium low and simmer, covered, stirring occasionally, until the sweet potatoes are barely tender, about 15 minutes.
• Stir in the kale. Cover and continue cooking until wilted and softened, about another 10 minutes.
• Season with salt and pepper to taste.

NUTRITION INFORMATION PER SERVING:

• 290 CALORIES | 9g PROTEIN | 52g CARB | 6g TOTAL FAT | 1g SAT FAT | 4g MONO FAT | 1g POLY FAT | 0mg CHOL | 1,030mg SODIUM | 8g FIBER