SLOW COOKER CHICKPEA SWEET POTATO STEW
Steps:
- Place the onions in a microwave safe dish and microwave 2 to 3 minutes.
- Add all the ingredients to your slow cooker except the spinach.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- Add in the spinach leaves and stir.
- Cook an additional 15 minutes on high.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 165 kcal, Carbohydrate 32.3 g, Protein 6.3 g, Fat 2.2 g, SaturatedFat 1.4 g, Sodium 751 mg, Fiber 6.2 g, Sugar 5.4 g
VEGETARIAN CHICKPEA AND SWEET POTATO STEW
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
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
VEGAN SWEET POTATO CHICKPEA STEW
A hearty and filling meal that's ready in 45 minutes, this vegan sweet potato chickpea stew is 100% wholesome. It has a mix of warming spices, and you can serve it over rice, quinoa, or with some crusty bread for an easy plant-based dinner.
Provided by Paris
Categories Stew
Time 45m
Number Of Ingredients 12
Steps:
- In a large pan, heat the coconut oil and fry the onion over medium heat for 2-3 minutes until softened and slightly golden. Add the garlic and continue to cook for another 30 seconds until fragrant.
- Add all the spices to the pan and mix them in. Next, stir in the chopped tomatoes and cook for 1-2 minutes until the sauce thickens a bit.
- Next, add the chickpeas and sweet potatoes to the pan and pour the coconut milk over them. Mix everything well and bring to a boil. Lower the heat, cover with a lid and cook for 15 minutes until the potatoes are fork tender.
- Add the baby spinach to the pan and cook for another minute with the lid on until it wilts. Serve over rice, quinoa, or with some crusty bread.
Nutrition Facts : Calories 682 calories, Carbohydrate 80 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 33 grams fat, Fiber 20 grams fiber, Protein 23 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 80 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
VEGAN SWEET POTATO CHICKPEA CURRY
Yummy vegan curry dish. Serve with basmati rice and naan bread.
Provided by Sherri Zeringue D'Argenio
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g
VEGAN CHICKPEA AND SWEET POTATO STEW
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
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
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