| 10 | 45 | 192 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 35 min | 6 |
| 1 tbsp | Olive Oil, Extra Virgin (or cooking oil) |
| 2 medium | Carrots |
| 2 medium stalk(s) | Celery |
| 1 medium | White onion |
| 2 medium potato | Sweet potato |
| 1 can (15oz) | Chickpeas, canned, drained (rinsed and drained) |
| 8 cup | Water (or broth) |
| 1 bunch | Kale |
| 1 tsp | Salt |
| 1 tsp | Black pepper |
Add oil to a large pot and heat on low-medium. Chop carrots, celery and onion and add to pot. Cook on low-medium heat for about 10 minutes or until onions are slightly translucent. Peel sweet potatoes and chop into 1-2 inch cubes. Add sweet potatoes, chickpeas and water to pot. Allow to simmer for about 20 minutes or until sweet potatoes are fork tender. Chop kale into bite sized pieces and add to pot. Cook for another 3-5 minutes (just long enough to wilt the kale). Season to taste with salt and pepper.
Allison Martineau has over 10 years experience working in health and nutrition. She has a passion for sharing her nutritional strategies with expectant and new families to make cooking and eating for health during the preconception, pregnancy and postpartum periods simple and convenient. Allison runs a nutrition practice called Sweetpea Nutrition (link www.sweetpeanutrition.com) and lives in Toronto with her husband and two young sons.
| Meat Alternative | 0.4 |
| Vegetables | 3.3 |
