If you tend to steer away from hot and spicy dishes| this vegan recipe will change your mind. Offering nearly 24 grams of protein per serving| this warm and comforting stew refuels your muscles after a tough workout| satisfies your taste buds| and helps give your metabolism a “moderate boost|” according to dietician Julie Upton| MS| RD. Delicious straight from the pot| it’s even better the next day as leftovers. Cook up a big batch on Sunday night| and enjoy it as a budget-friendly healthy lunch all week long.
1 tablespoon olive oil1 large yellow onion3 garlic cloves| minced2 russet potatoes| peeled and cut into 1/2-inch dice2 teaspoons ground coriander1 teaspoon ground cumin1/2 teaspoon dried oregano or marjoram1/2 teaspoon cayenne pepper2 tablespoons tomato paste2 cups vegetable broth| plus more if needed6 cups chopped stemmed kale1 red or green pepper| chopped1 (14.5-ounce) can of diced tomatoes| undrained1 (15.5 ounce) can chickpeas1/2 teaspoon salt