Best Chickpea Sweet Potato Stew Recipes

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!

SPICY AFRICAN CHICKPEA AND SWEET POTATO STEW

Steps:

• Cook couscous according to package directions.
• Place garlic and salt into bowl of food processor and blend until garlic is finely chopped.
• Add paprika, cumin seeds, black pepper, ginger, and allspice. Process 15 seconds.
• While processor is running, pour olive oil through cover opening until mixture forms paste.
• In a large saucepan, combine the completed spice paste, sweet potatoes, broth or water, tomatoes with juice, chickpeas, and okra. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes.
• Uncover and simmer 10 minutes more or until vegetables are tender.
• Serve stew with couscous and hot pepper sauce.

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.

SAUSAGE, CHICKPEA AND SWEET POTATO STEW

Steps:

• Heat oil in large soup pot over medium-high heat. When hot but not smoking, add onion and garlic. Cook, uncovered, stirring every now and then, until onion is completely softened, one to two minutes. Add sausage and cook, breaking it apart with a spatula or spoon, until cooked through.
• Add tomatoes, broth, sweet potatoes, cumin, and fennel. Bring to a boil, reduce to simmer and cook until sweet potatoes are almost done, about 10 minutes. Add squash and chickpeas and cook, uncovered, for 15-25 minutes more, until squash is fork-tender. Taste, adjust seasonings with salt and pepper and serve.

VEGAN SWEET POTATO, CHICKPEA AND KALE STEW

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.

SUN OVEN KALE, SWEET POTATO, AND CHICKPEA STEW

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.

CHICKPEA & SWEET POTATO STEW

Steps:

• Heat oil in large pan and fry the onion for 5 minutes, add the garlic and curry paste and cook for 30 seconds, stirring frequently. Add the diced sweet potato, chickpeas and chilli and season well. Next add the stock and 150 ml water, bring to the boil and simmer 30 mins. Add spring onions, 3 tablespoons chopped coriander, the lime juice and garam masala. Reheat and simmer for a further 2-3 minutes. Season to taste and garnish with the remaining chopped coriander. Serve with boiled basmati rice.