Sweet potato, kale and quinoa stew

In music, variations on a theme is called genius.  In art, being part of a series can elevate an ordinary work to the sublime.  In food, repetition is usually considered boring.  I, however, have lately found myself drawn to the same ingredients over and over.  My current muses?  Sweet potato, kale, and quinoa.  Maybe it's the season, or maybe just the mood my tastebuds are in, but I seem to cook with this triumvirate frequently. 

I started with another trinity: onions, bell pepper, and celery.  To that base I added some tomatoes, water, and cooked the sweet potato and quinoa together.  As the quinoa cooks, it absorbs the liquid and flavor, and you're left with a thick, rich stew to warm the belly.  I love my legumes, so I needed some chickpeas.  Voila: a quick, easy, and flavorful dish that will set the tastebuds singing.

1 small onion, chopped

1/3 green bell pepper, chopped

1 stalk celery, chopped

1/2 can chopped tomatoes

1 small sweet potato, cut into chunks (approx. 1 C.)

1/4 C. quinoa

2 C. water

1/2 C. chickpeas

1 C. chopped kale

pinch salt and pepper

Saute onion, bell pepper, and celery until soft.  Add tomatoes and water and bring to the boil.  Add sweet potato and quinoa, and cook until sweet potato is soft and quinoa is cooked.  Stir in kale leaves and cook until bright green. 

Serves 1