- 4 tablespoons olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 4 medium carrots, sliced
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon thyme
- 1 teaspoon basil
- 4 tablespoons tomato paste
- 4 tablespoons maple syrup
- 4 cups vegetable broth
- 1/4 cup sauerkraut with the brine
- 3 tablespoons balsamic vinegar
- 2 teaspoons soy sauce
- 2 15-ounce cans chickpeas, drained and rinsed
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups Tuscan kale, chopped
- 2 cups Swiss chard, chopped
- For this recipe, you will need a dutch oven with a lid that can go from the stovetop straight into the oven.
- Place a dutch oven over medium heat, and add in the oil, onion, garlic, and carrots. Cook until the onions start to brown and stick to the bottom a bit.
- Preheat your oven to 375° F.
- Add in the thyme, basil, pepper, and red pepper flakes and stir.
- Add the remaining ingredients and stir until evenly combined. Bring the mixture to a boil then reduce heat to a simmer.
- Simmer for about 15-30 minutes with stirring, until the liquid thickens.
- Turn off the stove-top heat.
- Place the lid on your dutch oven and place it in the preheated oven.
- Cook in the oven for 45 minutes.
- Carefully remove from the oven, and be careful with the hot lid.
- Serve with rice or roasted potatoes and enjoy!
