Ingredients:

  • 1.5 lbs (680g) assorted root vegetables (carrots, parsnips, sweet potatoes), peeled and cut into 1-inch (2.5cm) cubes
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 (28 ounce/800g) can crushed tomatoes
  • 4 cups (950ml) vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (optional, for a kick)
  • 1 (15 ounce/425g) can chickpeas, rinsed and drained
  • 6 ounces (170g) kale, stems removed and chopped
  • 2 tablespoons chopped fresh parsley, for garnish
  • Lemon wedges, for serving (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss root vegetables, onion, and garlic with olive oil, thyme, rosemary, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
  2. Heat olive oil in a large Dutch oven or pot over medium heat. Add crushed tomatoes, vegetable broth, smoked paprika, and red pepper flakes (if using). Bring to a simmer.
  3. Add the roasted vegetables and chickpeas to the pot. Stir well to combine. Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
  4. Stir in the chopped kale. Cook for another 5 minutes, or until the kale is tender but still vibrant green.
  5. Ladle the stew into bowls. Garnish with fresh parsley and serve with lemon wedges (if desired).