|Saturated fat||.7 g|
A hearty and flavorful dish that’s best served when temperatures are cold and you have crusty bread on hand
- In a large pot over medium heat, combine the olive oil, onion, and garlic. Cook until the onion has started to soften but not brown, about 5 to 8 minutes. Add the ras el hanout, if using, and stir to combine.
- Add the potato, kale, and chickpeas and stir until evenly coated with the oil mixture. Add the chicken broth or water; bring to a simmer and cook, partially covered, until the potatoes are tender, about 20 minutes. Ladle into bowls and serve with crusty whole grain bread.