Sweet Potato Chickpea Stew Recipes

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.

SWEET POTATO CHICKPEA STEW

Steps:

• In a medium or large pot, sauté onion and garlic in cooking oil for 4-5 minutes over medium heat.
• Once onion is soft and translucent, add diced tomatoes and spices: curry powder, chili powder, cayenne pepper, and salt. Then, add chickpeas, sweet potato cubes, and coconut milk.
• Cover pot and turn heat to high to bring liquid to a boil. Then, reduce heat to medium-low and lightly simmer uncovered for 35-40 minutes, or until sweet potatoes are soft.
• While stew is cooking, prepare quinoa or rice, if using.
• When sweet potatoes are soft, run a potato masher through the stew and mash just a bit to thicken it up. Add chopped spinach and wait a few minutes for spinach to wilt. Top with sour cream, if desired, and enjoy!

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!

VEGETARIAN CHICKPEA AND SWEET POTATO STEW

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.