Eat*Drink*Cleveland

A hungry girl's adventures in Cleveland and beyond.

You may be thinking that the title of this blog contains a typo because what the heck is "Stoup?" Well Stoup is a soup that's not quite a stew. A thicker broth-based soup that is hearty and belly-filling. A one pot meal for sure.

If you happened to be one of the many lucky people who received a Dutch oven for a holiday gift, this is a wonderful recipe to break it in.

This one has a punch of flavor thanks to a generous amount of curry - both Thai paste and dried Madras. 

I think cauliflower would be a perfect addition to this dish. If I had some I would have added a cup or two. If you have kefir lime leaves, throw a couple of those in too. For more spice add extra curry paste or a dash of cayenne pepper.
Curried Chickpea, Sweet Potato and Kale Stoup

1 t olive oil
1 T panang curry
1 large red onion, diced
1/2 sweet onion, chopped
1 T salt
2 medium red or yellow potatoes, cubed
2 sweet potatoes, cubed bigger than potatoes
1 stalk celery, sliced
4 oz baby bella mushrooms, sliced thick
1 t Madras curry powder
2 t turmeric
1 T grated fresh ginger
3 cloves garlic, minced
4 cups low-sodium chicken or vegetable broth
2 15-ounce cans chickpeas, drained and rinsed
2 medium bell peppers, diced
1 14-ounce can fire roasted diced tomatoes
1/2 teaspoon freshly ground black pepper
4 c chopped kale
1 can coconut milk

INSTRUCTIONS
Heat the oil in a Dutch oven over medium heat until shimmering. Add the  curry paste and fry for 2 minutes. Add onion and sauté until translucent, about 5 minutes. Add the potatoes, celery, bell peppers and cauliflower (if using), toss well and sauté for 4 minutes.

Stir in the curry, ginger and garlic and cook until fragrant, about 30 seconds. Deglaze the pan with a splash of the broth, scraping up any bits.

Add the remaining broth, coconut milk, chickpeas, mushrooms, tomatoes with their juices, pepper and salt. Stir to combine. If you are adding the kefir lime leaves, do it now. Simmer until the vegetables are tender.

Stir in the kale. Taste and season with salt and other seasonings as needed. 

Spoon Stoup over a scoop of rice or quinoa. Garnish with chopped fresh cilantro and peanuts.

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