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