As defined by Rachel Ray, a stoup comes in somewhere between a soup and a stew in consistency…and that is what we have with this simple-to-assemble one pot wonder. For the vegetable you can use any leafy green or even a combination of several: kale is always good, as is chard. I like to add a yam—or half of one if they’re gigantic—and Yukon Gold is my preferred potato, though any firm variety will do.

For people on a low-sodium diet this dish packs a flavorful punch with no added salt.

Finally, the whole thing can be prepped and finished within 45 minutes!


1 Tbsp olive or coconut oil

1 small onion, chopped

2 cloves garlic, minced

2 tsp coriander

1 tsp cumin

1 tsp turmeric

½ tsp (chipotle) chili powder

½ tsp pepper

pinch of salt (optional)

2 small potatoes, cubed

1 small yam, peeled and cubed

1 carrot, roughly chopped

1 14.5 ounce can diced tomatoes, undrained

1 14.5 ounce can chickpeas, drained and rinsed

½ cup vegetable stock or water

½ cup golden raisins

2 tsp Goji berries, optional

small bunch of kale, chard, or other leafy green, roughly chopped

Cook garlic and onions in oil over medium heat until the latter are translucent; add all the spices and heat through for another minute or two.

Add potatoes, tomatoes, carrot, liquid, raisins and cook until potatoes and carrot are soft; add leafy greens and continue to simmer until these wilt.

Depending on the level of liquid, this can stand alone or be served over a bed of rice or quinoa.

Very fortifying!

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