Kale, Sweet Potato, and Chickpea Ragout

cmx.weightwatchers.com

Difficulty

Easy

Kale is a powerhouse of vitamins and minerals and a valuable addition to any healthy diet. This savory stew is perfect for supper on a cold winter’s night.

Ingredients

2 tsp olive oil

3 3 Points

1 medium uncooked onion(s) , chopped

0 0 Points

1 Tbsp ginger root , fresh, peeled and grated

0 0 Points

1 clove(s), medium garlic clove(s) , finely chopped

0 0 Points

1 ⁄2 tsp ground cinnamon

0 0 Points

1 ⁄2 tsp ground cumin

0 0 Points

1 ⁄4 tsp cayenne pepper

0 0 Points

1 ⁄4 pound(s) uncooked baby carrots

0 0 Points

3 ⁄4 pound(s) uncooked sweet potato(es) , peeled and cut into 1-inch chunks

10 10 Points

14 oz fat free vegetable broth

1 1 Points

1 ⁄2 cup(s) unsweetened orange juice

3 3 Points

2 tsp honey

3 3 Points

1 ⁄2 cup(s) dried currants

12 12 Points

3 ⁄4 pound(s) uncooked kale , tough stems removed, leaves coarsely chopped

0 0 Points

15 1⁄2 oz chickpeas (15 oz) , rinsed and drained

0 0 Points

1 ⁄2 tsp table salt

0 0 Points

2 cup(s) cooked couscous , hot

10 10 Points

4 tsp slivered almonds , toasted

2 2 Points

Instructions

Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and cook, stirring frequently, until golden, about 8 minutes. Add the ginger, garlic, cinnamon, cumin, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute.

Directions at cmx.weightwatchers.com

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