Vegan Sweet Potato Chickpea Stew Recipes

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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

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

VEGAN SWEET POTATO, CHICKPEA AND KALE STEW



Vegan Sweet Potato, Chickpea and Kale Stew image

Vegan, gluten free and added-sugar free - this recipe is appropriate for the 21 day Quantum Wellness Cleanse. I borrowed this delicious dish from the Savvy Vegetarian.

Provided by Ex-Pat Mama

Categories     Curries

Time 50m

Yield 5 serving(s)

Number Of Ingredients 19

2 cups chickpeas, canned or pre-cooked
2 cups vegetable broth
1 bay leaf
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon gingerroot, minced
1 teaspoon mustard seeds
1 medium sweet potato, cubed
2 stalks celery, sliced thin
1 teaspoon coriander seed, crushed
1/2 teaspoon cumin seed, crushed
1/2 teaspoon fennel seed, crushed
1/2 teaspoon fenugreek seeds, crushed
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon dried chili (to taste)
4 cups kale, chopped and stems removed
1/2 cup coconut milk
1 teaspoon soy sauce, gluten free is best

Steps:

  • Heat the beans, broth and bay leaf in a sauce pan over medium heat.
  • Heat the oil over medium heat in a dutch oven or wok.
  • Briefly sauté the garlic, ginger and mustard seed. Add the sweet potato and celery - sauté about 5 minutes.
  • Add all the crushed seeds, the turmeric, paprika and dried chili. Stir through. Add the kale and cook until wilted.
  • Finally, add in the beans, their liquid, and the coconut milk. Stir through and allow to simmer about 10 minutes or until all the veggies are very soft.
  • Stir in the soy sauce and serve.

Nutrition Facts : Calories 306.7, Fat 9.4, SaturatedFat 5.2, Sodium 416.6, Carbohydrate 50.3, Fiber 7, Sugar 16.8, Protein 8

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