Instructions

1. Peel and dice the sweet potatoes. Peel and slice the onion and garlic. Roughly chop the bell pepper.
2. Heat 2 Tbsp of olive oil in a large pan or casserole dish. Gently sauté the onion and garlic for 5 minutes.
3. Add the sweet potato & red pepper pieces and sauté for 5 minutes. Add the spices, chipotle & tomato purée and stir to coat.
4. Add the chopped tomatoes and enough water (rinsing the can) to cover the veggies. Add the cinnamon stick, season with salt and pepper, then bring to the boil.
5. Simmer under cover for 25 minutes, or until tender. Add the beans and kale and cook for another 5-10 minutes over medium heat. The sauce should be not too thick.
6. Meanwhile, cook the quinoa in another pan, following the packet instructions. It should take about 15 minutes. Keep warm under a lid.
7. When the stew is ready, stir in the fresh herbs and the quinoa, then serve.