Sun Oven Kale Sweet Potato And Chickpea Stew Recipes

VEGAN SWEET POTATO, CHICKPEA AND KALE STEW

Steps:

• Heat the beans, broth and bay leaf in a sauce pan over medium heat.
• Heat the oil over medium heat in a dutch oven or wok.
• Briefly sauté the garlic, ginger and mustard seed. Add the sweet potato and celery - sauté about 5 minutes.
• Add all the crushed seeds, the turmeric, paprika and dried chili. Stir through. Add the kale and cook until wilted.
• Finally, add in the beans, their liquid, and the coconut milk. Stir through and allow to simmer about 10 minutes or until all the veggies are very soft.
• Stir in the soy sauce and serve.

SUN OVEN KALE, SWEET POTATO, AND CHICKPEA STEW

Steps:

• Set Global Sun Oven out to preheat. Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the ginger, garlic, cinnamon, cumin, and cayenne. Add the carrots, sweet potato, broth, orange juice, honey and currants. Cover and transfer to Sun Oven. Cook until the vegetables just begin to soften, about 45 minutes. Stir in kale, chickpeas, and salt; replace lid and continue cooking in the Sun Oven until vegetables are tender and kale is wilted, about 30 minutes. Serve over couscous or rice and sprinkle with the almonds.

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!