Best Vegetarian Chickpea And Sweet Potato 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.

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.

VEGAN SWEET POTATO CHICKPEA STEW

Steps:

• In a large pan, heat the coconut oil and fry the onion over medium heat for 2-3 minutes until softened and slightly golden. Add the garlic and continue to cook for another 30 seconds until fragrant.
• Add all the spices to the pan and mix them in. Next, stir in the chopped tomatoes and cook for 1-2 minutes until the sauce thickens a bit.
• Next, add the chickpeas and sweet potatoes to the pan and pour the coconut milk over them. Mix everything well and bring to a boil. Lower the heat, cover with a lid and cook for 15 minutes until the potatoes are fork tender.
• Add the baby spinach to the pan and cook for another minute with the lid on until it wilts. Serve over rice, quinoa, or with some crusty bread.

VEGAN SWEET POTATO CHICKPEA CURRY

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.

VEGAN CHICKPEA AND SWEET POTATO STEW

Steps:

• Heat the olive oil in a large pan and add the sliced carrots. Cook for 2 minutes.
• Add in the onion, garlic, salt and pepper. Cook until the onion is translucent.
• Add the tomato, sweet potato, stock, paprika, bay leaves, and cumin. Bring it to a boil, and let simmer until the sweet potato is tender (about 25 minutes).
• Add in the chickpeas and balsamic vinegar, and cook for a further 10 minutes.
• Serve the stew with fresh parsley sprinkled on top.