This fragrant vegetarian stew is perfect for dinner on a cold winter’s evening.
1 tablespoon olive oil
1 onion, chopped
1 tablespoon grated peeled fresh ginger
1 clove garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1 1/2 cups baby carrots
1 large sweet potato, peeled and cut into 1-inch chunks
1 1/2 cups vegetable broth
1/2 cup orange juice
2 teaspoons honey
1/2 cup dried currants or raisins
1 bunch kale, stems removed, leaves coarsely chopped
1 (15 1/2-ounce) can chickpeas, drained and rinsed
1/2 teaspoon salt
4 teaspoons toasted slivered almonds.
Set Global Sun Oven out to preheat.
Heat oil in a large Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the ginger, garlic, cinnamon, cumin, and cayenne. Add the carrots, sweet potato, broth, orange juice, honey and currants. Cover and transfer to Sun Oven. Cook until the vegetables just begin to soften, about 45 minutes. Stir in kale, chickpeas, and salt; replace lid and continue cooking in the Sun Oven until vegetables are tender and kale is wilted, about 30 minutes. Serve over couscous or rice and sprinkle with the almonds.