Sweet Potato Chickpea Stew Recipes

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SWEET POTATO CHICKPEA STEW



Sweet Potato Chickpea Stew image

A thick and hearty vegetarian sweet potato chickpea stew made with creamy coconut milk. Serve with quinoa or brown rice for a cozy fall or winter meal!

Provided by Liv

Categories     Main Course

Time 55m

Number Of Ingredients 14

1 teaspoon cooking oil
1 medium or large onion
4 cloves garlic ((can sub 1 tsp. garlic powder))
2 cans (15 oz. each) diced tomatoes, (with juices)
2 teaspoons curry powder
1 teaspoon chili powder
1/2 teaspoon cayenne pepper ((optional for some heat))
1/2 teaspoon salt
2 cans (15 oz. each) chickpeas or garbanzo beans, drained and rinsed
1 large sweet potato, (cubed)
1 can light coconut milk* (or half a can of full-fat coconut milk diluted with half a can of water)
2 cups spinach, (tightly packed)
Optional: 1 cup quinoa or brown rice, (cooked according to package directions)
Optional: sour cream for topping

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!

Nutrition Facts : Calories 250 kcal, Carbohydrate 38 g, Protein 8 g, Fat 8 g, Fiber 7 g, ServingSize 1 serving

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