Vegetarian Chickpea And Sweet Potato Stew Recipes

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VEGAN CHICKPEA AND SWEET POTATO STEW



Vegan Chickpea and Sweet Potato Stew image

This gluten-free and nutritious Vegan Chickpea and Sweet Potato Stew is mouth-watering good, packed with sweet potato, chickpeas, and carrots for a hearty and comforting meal during those cold winter months.

Provided by Nadine

Categories     Recipes

Time 50m

Number Of Ingredients 14

1 red onion, chopped
3 garlic cloves, crushed
1 tsp ground cumin
2 tsp smoked paprika
4 cups vegetable stock
1 can diced tomato
1 large sweet potato, chopped
1 large carrot, sliced
2 cans chickpeas (or 3 cups of cooked chickpeas)
2 tbsp balsamic vinegar
1 tbsp olive oil
2 bay leaves
1 tsp salt
1/2 tsp ground black pepper

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.

Nutrition Facts : Calories 255 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 9 grams fiber, Protein 10 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1283 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

VEGETARIAN CHICKPEA AND SWEET POTATO STEW



Vegetarian Chickpea and Sweet Potato Stew image

Whether you're looking for a vegetarian recipe or just something addictively delicious to make for dinner, this coconut and tomato stew, redolent of ginger, garlic and onions and warm spices and garnished with a shower of herbs and crunchy toasted cashews, will certainly fit the bill.

Categories     Dinner

Time 1h25m

Yield 8

Number Of Ingredients 19

1/4 cup olive oil
1 cup chopped onions
3 tablespoons finely chopped gingerroot
5 cloves garlic, finely chopped
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
2 cans (15 oz each) chickpeas, drained, rinsed
2 cans (14 oz) unsweetened coconut milk (not cream of coconut)
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 lb sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)
1 bag (5 oz) baby spinach
1/2 cup fresh mint leaves, chopped
1/2 cup fresh cilantro leaves, chopped
1/2 cup chopped roasted cashews
2 red Fresno or jalapeño chiles, thinly sliced, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, gingerroot and garlic. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until wilted.
  • Divide among serving bowls; garnish with mint, cilantro, cashews and chiles.

Nutrition Facts : Calories 470, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 17 g, ServingSize About 1 1/3 Cups, Sodium 600 mg, Sugar 12 g, TransFat 0 g

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