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.