Spicypotatopeanutstewwithchickpeas Recipes

CHICKPEA SWEET POTATO STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
• Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
• Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
• Add the spinach and stir until wilted.
• Serve immediately.
• Enjoy!

CHICKPEA SWEET POTATO STEW

Steps:

• Drain cashews well. Place them into a blender along with 200 g cooked chickpeas, 200 ml tomato puree, and 200 ml water.
• Blend briefly until smooth. Set aside.You can use an immersion blender to achieve a smooth texture.
• In a large pot, heat 1 tablespoon of olive oil over medium heat.
• Sauté the garlic until it is fragrant, about 20 to 30 seconds.
• Add the turmeric, cinnamon, cardamom, and smoked paprika powder, and 2-3 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly.
• Stir in 350 ml water, chickpea-cashew-tomato paste, sweet potatoes, broccoli florets, 200 g cooked chickpeas, and date syrup.
• Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 25-30 minutes or until the sweet potatoes are tender. Stir occasionally.
• Check the seasonings and add more salt and spices if needed.
• If the stew is too thick for your liking, feel free to add more water and season accordingly.