2 Garlic Cloves
100g Sour cream
2 tbsps. Tomato paste
2 White potatoes
1 1/2 Teaspoons cumin
1 Teaspoon ginger
1 Teaspoon cinnamon
2 Vegetable stock cubes
Peel, chop and boil the potatoes in a large saucepan. Whilst the potatoes are cooking chop up 1 onion, 2 garlic cloves, carrot and cauliflower. In another large saucepan add in the cauliflower, carrots and chickpeas and leave to simmer on a medium heat.
In a stockpot, heat a little oil and place in the onions and garlic. Wash the kale and add this into the pan with the onions and garlic. Keep slowly stirring to ensure all the kale is cooked thoroughly. Once the kale reduces in size add in the tomato paste, cumin, ginger, cinnamon and 200ml of water. Drain the potatoes and vegetables then add them all into the stockpot along with the vegetable stock.
Leave to simmer for 10 mins, adding water when it becomes to dry.
Serve with pitta bread and top with sour cream