Sun Oven Kale Sweet Potato And Chickpea Stew Recipes

SUN OVEN CURRIED CHICKPEA AND SWEET POTATO SOUP

Sun Oven Curried Chickpea and Sweet Potato Soup image

Number Of Ingredients 9

Ingredients

4 cups vegetable broth
1 (13 1/2-ounce) can coconut milk
2 tablespoons mild curry powder
1 (15-ounce) can chickpeas
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
4 green onions, thinly sliced (keep green and white parts separate)
1/2 cup frozen green peas
2 tablespoons freshly squeezed lemon juice
salt to taste

Steps:

Remove leveling tray from the Global Sun Oven and place a trivet or rack on the floor of the cooking chamber. Set Sun Oven out to preheat. Blend the broth, coconut milk, and curry powder in a large pot. Add chickpeas and the sweet potatoes. Cover and cook in Sun Oven until the potatoes are soft, 1 to 1 1/2 hours. Remove the pot from the Sun Oven. Keep the soup warm over medium-low heat. Stir in the green parts of the green onions, peas, and salt to taste. Bring to a simmer and cook until the peas are tender, about 1 minute. Stir in the lime juice and serve.

Nutrition Facts : Nutritional Facts Serves

SWEET POTATO AND KALE SOUP

Sweet Potato and Kale Soup image

Warm aromatic spices and coconut milk combine with sweet potato, kale and chick peas to make a flavorful, vegan, healthy, and filling soup.

Provided by France C

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon salt
¾ teaspoon curry powder
¾ teaspoon ground coriander
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
4 cups vegetable broth
4 cups chopped kale
1 (15.5 ounce) can chickpeas, drained
1 cup canned coconut milk

Steps:

Heat oil in a large stockpot over medium-high heat. Add onion and garlic and saute for 2 minutes. Stir in turmeric, coriander, curry powder, and coriander. Add sweet potatoes; saute for 2 to 3 minutes, stirring frequently.
Pour in broth and bring to a simmer. Cover and simmer until sweet potatoes have just begun to soften, 8 to 10 minutes. Stir in kale and chick peas; simmer for 5 minutes more. Stir in coconut milk and adjust salt to taste.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.7 g, Fat 14 g, Fiber 7.6 g, Protein 7.2 g, SaturatedFat 7.9 g, Sodium 969.6 mg, Sugar 6 g

CHICKPEA SWEET POTATO STEW RECIPE BY TASTY

Chickpea Sweet Potato Stew Recipe by Tasty image

Here's what you need: refined coconut oil, small onion, garlic, ginger, sweet paprika, cumin, dried coriander, cayenne, chickpeas, sweet potato, fire roasted crushed tomato, vegetable broth, fresh spinach

Provided by Rachel Gaewski

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons refined coconut oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon sweet paprika
½ teaspoon cumin
¼ teaspoon dried coriander
⅛ teaspoon cayenne
15 oz chickpeas, 1 can, drained and rinsed
2 cups sweet potato, peeled and diced
15 oz fire roasted crushed tomato, 1 can
3 cups vegetable broth
5 oz fresh spinach

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!

Nutrition Facts : Calories 976 calories, Carbohydrate 98 grams, Fat 56 grams, Fiber 15 grams, Protein 14 grams, Sugar 29 grams

SWEET POTATO BOWLS WITH KALE AND CHICKPEAS

Sweet Potato Bowls With Kale and Chickpeas image

Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.

Provided by Mindy Hermann, RDN

Categories Sweet Potato/Yam Coconut Curry Kale Chickpea Lime Juice Rice Vegetarian Peanut Free Dinner Wheat/Gluten-Free Crohn's & Colitis Crohn's

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 medium sweet potatoes (about 8 oz. each), peeled, cut into 1/2" pieces
3/4 cup vegetable broth
1 1/4 cups full- or reduced-fat coconut milk
1 Tbsp. curry powder
1 bunch curly kale (about 8 oz.), stems removed, leaves torn into bite-size pieces
1 (15.5-oz.) can chickpeas, drained, rinsed
2 Tbsp. fresh lime juice
Kosher salt, freshly ground pepper
2 cups cooked white or brown rice

Steps:

Bring potatoes and broth to a simmer in a large pot or Dutch oven over medium heat. Cover and cook until potatoes soften, about 5 minutes.
Meanwhile, whisk coconut milk and curry powder in a small bowl to combine.
Reduce heat to medium-low and stir in kale, chickpeas, and coconut milk mixture. Cover and simmer, stirring once halfway through, until potato is fully cooked but still holds its shape and kale is wilted and dark green, about 8 minutes. Stir in lime juice; season with salt and pepper.
Divide rice among bowls. Spoon potato and kale mixture over.

SUN OVEN KALE, SWEET POTATO, AND CHICKPEA STEW

Sun Oven Kale, Sweet Potato, and Chickpea Stew image

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 tablespoon grated peeled fresh ginger
1 clove garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 cups baby carrots
1 large sweet potato, peeled and cut into 1-inch chunks
1 1/2 cups vegetable broth
1/2 cup orange juice
2 teaspoons honey
1/2 cup dried currants or raisins
1 bunch kale stems removed, leaves coarsely chopped
1 (15 1/2-ounce) can chickpeas, drained and rinsed
1/2 teaspoon salt
4 teaspoons toasted slivered almonds

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.

Nutrition Facts : Nutritional Facts Serves

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