Vegan Indian Potato Chickpea Stew Recipes

INDIAN CHICKPEA SWEET POTATO STEW (VEGAN, GLUTEN-FREE)

Indian Chickpea Sweet Potato Stew (Vegan, Gluten-Free) image

A hearty, filling meal that's 100% wholesome, this Indian Chickpea Sweet Potato Stew is the best of healthy comfort food. It's vegan, gluten-free, and made with whole foods like sweet potatoes, chickpeas, warming Indian spices, and greens, but it feels like a cozy hug in a bowl!

Provided by Nisha Vora

Time 1h20m

Number Of Ingredients 25

Ingredients

2 teaspoons black mustard seeds*
1 1 ⁄2 teaspoons whole cumin seeds
2 tablespoons coconut oil
2 medium yellow onions (finely diced)
6 garlic cloves (minced)
1 1 ⁄2-inch piece fresh ginger (grated or minced)
3 bay leaves
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon ground turmeric
½ teaspoon Indian red chili powder or 1⁄4 teaspoon cayenne pepper**
A generous amount of freshly cracked black pepper
2 (15-ounce) cans of chickpeas, drained and rinsed (equivalent to 3 1/2 cups cooked chickpeas)
2 cups water or vegetable broth
3 cups peeled and finely diced sweet potatoes****
1 (14.5-ounce) can crushed tomatoes, or half of 1 (28-ounce) can crushed tomatoes
1 1/2 teaspoons kosher salt
4 ounces Swiss chard****, (finely sliced into ribbons)
1 1/2 tablespoons fresh lemon juice
1 cup fresh cilantro, (roughly chopped)
1/2 cup fresh mint*****, (finely chopped)
Thinly sliced red onions
Coconut yogurt
White rice or brown rice
Indian flatbread or pita bread

Steps:

Heat a large, deep nonstick frying pan or a Dutch oven over medium heat. Once hot, add the black mustard seeds and cumin seeds. Stir occasionally and toss the seeds around for 1-2 minutes, or until they start to jump in the pan and smell very aromatic but not burning.
Add the coconut oil and once it's melted, add the diced onions. Cook, stirring occasionally, until the onions are softened and start to turn golden, 5 to 7 minutes.
Add the garlic and ginger and cook for 1-2 minutes until very aromatic, stirring frequently to prevent burning and sticking.
Add the bay leaves and ground spices, and then add the chickpeas and stir them around to coat around in the spices. Allow them to cook for 5-6 minutes, turning only once after a few minutes, to allow them to get a bit browned and crispy.
Pour in the water, stirring around to scrape up any browned bits on the bottom of the pot. Pour in the crushed tomatoes, diced sweet potatoes, crushed tomatoes, and salt. Stir well and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 30 minutes, or until the sweet potatoes are tender and the stew has thickened.
Add the chard (or kale) and cover the pan. Cook for 5 more minutes until wilted. Remove bay leaves.
Stir in cilantro and lemon juice. Serve with fresh mint, sliced red onion, and coconut yogurt.

Nutrition Facts : Calories 431 kcal, Carbohydrate 69 g, Protein 16 g, Fat 13 g, SaturatedFat 6 g, Sodium 945 mg, Fiber 18 g, Sugar 12 g, UnsaturatedFat 4 g, ServingSize 1 serving

VEGAN INDIAN POTATO CHICKPEA STEW RECIPE

Vegan Indian Potato Chickpea Stew Recipe image

(Vegan!) Indian Potato Chickpea Stew: Spiced potatoes, chickpeas and carrots are simmered in a savory vegetable broth with spinach and plump raisins. Toasted cashews and fresh lemon juice add crunch and freshness to this hearty meal!

Provided by The Wanderlust Kitchen

Categories Soups & Stews

Time 30m

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
2 carrots (cut into bite-sized pieces)
1 pound yukon gold potatoes (peeled and cut into 1/2-inch cubes)
1 tablespoons garam masala
1 teaspoon cumin
1 tablespoon chopped garlic (about 2 cloves)
1/2 cup chopped yellow onion
1 1/2 cups vegetable broth
1 14- ounce can chickpeas (drained and rinsed)
4 tablespoons raisins
1/3 cup cashew pieces
3 cups baby spinach leaves
1/4 cup chopped cilantro leaves
1 tablespoon freshly squeezed lemon juice

Steps:

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the carrot, potato, garam masala and cumin. Saute for 1 minute, then add the garlic and onion and stir well.
Pour in the vegetable broth and allow the mixture to boil for 2 minutes. Add the chickpeas and the raisins, cover the pan, and turn the heat down to medium-low. Simmer for 10-15 minutes or until the potatoes are fork-tender.
Meanwhile, place a dry saute pan over medium heat and toast the cashews, stirring frequently, for 1-2 minutes until fragrant. Remove from heat and set aside.
Once the stew is done simmering, stir in the spinach and allow it to wilt for 1 minute. Stir in the cilantro leaves and lemon juice. Sprinkle the cashews over the top before serving.

Nutrition Facts : ServingSize 1 serving, Calories 453 kcal, Carbohydrate 74 g, Protein 19 g, Fat 12 g, SaturatedFat 2 g, Sodium 854 mg, Fiber 15 g, Sugar 15 g, UnsaturatedFat 9 g

VEGAN SWEET POTATO CHICKPEA CURRY

Vegan Sweet Potato Chickpea Curry image

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

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 sweet potato, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes
1 cup baby spinach

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

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