Indian Chickpea Sweet Potato Stew Vegan Gluten Free Recipes

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.

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!

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.