Roasted Root Vegetable Stew with Hearty Comfort in a Bowl

Name: Roasted Root Vegetable Stew with Hearty Comfort in a Bowl
Total time: 65 min
Ingredients: 1 1/2 lbs (680g) assorted root vegetables (carrots, parsnips, sweet potatoes), peeled and cut into 1-inch (2.5cm) cubes; 1 large onion, chopped; 4 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; Salt and freshly ground black pepper to taste; 1 tablespoon olive oil; 1 (28 ounce/800g) can crushed tomatoes; 4 cups (950ml) vegetable broth; 1 teaspoon smoked paprika; 1/2 teaspoon red pepper flakes (optional, for a kick); 1 (15 ounce/425g) can chickpeas, rinsed and drained; 6 ounces (170g) kale, stems removed and chopped; 2 tablespoons chopped fresh parsley, for garnish; Lemon wedges, for serving (optional)

chefyoyo.com

Cosy up with my Roasted Root Vegetable Stew with Tomatoes and Kale This easy hearty stew is packed with flavour perfect for chilly nights Get the recipe

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Ingredients

1 1/2 lbs (680g) assorted root vegetables (carrots, parsnips, sweet potatoes), peeled and cut into 1-inch (2.5cm) cubes
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 (28 ounce/800g) can crushed tomatoes
4 cups (950ml) vegetable broth
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes (optional, for a kick)
1 (15 ounce/425g) can chickpeas, rinsed and drained
6 ounces (170g) kale, stems removed and chopped
2 tablespoons chopped fresh parsley, for garnish
Lemon wedges, for serving (optional)