Indian Chickpea Sweet Potato Stew Vegan Gluten Free Recipes

VEGAN INDIAN POTATO CHICKPEA STEW RECIPE

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the carrot, potato, garam masala and cumin. Saute for 1 minute, then add the garlic and onion and stir well.
• Pour in the vegetable broth and allow the mixture to boil for 2 minutes. Add the chickpeas and the raisins, cover the pan, and turn the heat down to medium-low. Simmer for 10-15 minutes or until the potatoes are fork-tender.
• Meanwhile, place a dry saute pan over medium heat and toast the cashews, stirring frequently, for 1-2 minutes until fragrant. Remove from heat and set aside.
• Once the stew is done simmering, stir in the spinach and allow it to wilt for 1 minute. Stir in the cilantro leaves and lemon juice. Sprinkle the cashews over the top before serving.

INDIAN CHICKPEA SWEET POTATO STEW (VEGAN, GLUTEN-FREE)

Steps:

• Heat a large, deep nonstick frying pan or a Dutch oven over medium heat. Once hot, add the black mustard seeds and cumin seeds. Stir occasionally and toss the seeds around for 1-2 minutes, or until they start to jump in the pan and smell very aromatic but not burning.
• Add the coconut oil and once it's melted, add the diced onions. Cook, stirring occasionally, until the onions are softened and start to turn golden, 5 to 7 minutes.
• Add the garlic and ginger and cook for 1-2 minutes until very aromatic, stirring frequently to prevent burning and sticking.
• Add the bay leaves and ground spices, and then add the chickpeas and stir them around to coat around in the spices. Allow them to cook for 5-6 minutes, turning only once after a few minutes, to allow them to get a bit browned and crispy.
• Pour in the water, stirring around to scrape up any browned bits on the bottom of the pot. Pour in the crushed tomatoes, diced sweet potatoes, crushed tomatoes, and salt. Stir well and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes, or until the sweet potatoes are tender and the stew has thickened.
• Add the chard (or kale) and cover the pan. Cook for 5 more minutes until wilted. Remove bay leaves.
• Stir in cilantro and lemon juice. Serve with fresh mint, sliced red onion, and coconut yogurt.

VEGAN CHICKPEA SWEET POTATO STEW

Steps:

• Heat the coconut oil in a large pan or Dutch oven over medium heat. Add the onion and fry until it is semi-translucent.
• Stir in the garlic and ginger, and cook until fragrant (2-3 mins). Then mix in the paprika, cumin, coriander, and cayenne and continue to cook until fragrant.
• Add the chickpeas, crushed tomatoes, sweet potatoes and vegetable broth. Bring to a boil.
• Turn the heat down to medium-low. Simmer until the sweet potatoes are tender (15-20 minutes).
• Add the spinach to the pot and stir until the leaves have wilted.
• Serve this stew in large bowls and enjoy!

VEGAN SWEET POTATO CHICKPEA CURRY

Steps:

• Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
• Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

VEGAN CHICKPEA AND SWEET POTATO STEW

Steps:

• Heat the olive oil in a large pan and add the sliced carrots. Cook for 2 minutes.
• Add in the onion, garlic, salt and pepper. Cook until the onion is translucent.
• Add the tomato, sweet potato, stock, paprika, bay leaves, and cumin. Bring it to a boil, and let simmer until the sweet potato is tender (about 25 minutes).
• Add in the chickpeas and balsamic vinegar, and cook for a further 10 minutes.
• Serve the stew with fresh parsley sprinkled on top.