Ingredients
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For the Stew:
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1 medium onion, chopped (about 1 cup)
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2 cloves garlic, minced (about 1 tablespoon)
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1 teaspoon smoked paprika
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1 can (14 oz) full-fat coconut milk
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1 can (15 oz) chickpeas, drained and rinsed
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2 pounds sweet potatoes, cubed
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1 bunch collard greens, stems removed and leaves roughly chopped
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1 cup frozen corn kernels
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1 cup unsweetened plant-based milk yogurt
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1/2 cup raw cashews, soaked in water for at least 2 hours (optional)
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For the Gremolata:
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1 large orange zest (about 1 tablespoon)
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1 small lime zest (about 1 teaspoon)
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1 tablespoon fresh ginger, grated
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1 tablespoon olive oil
Directions
Sub_title: A hearty, one-pot West African stew packed with protein and fiber.
Description: This vegan and gluten-free stew gets its richness from peanuts, sweet potatoes, and collard greens simmered together until tender. It’s also fermented, which gives it a unique tangy flavor. Serve over brown rice or quinoa for a complete meal.
Ingredients:
For the Stew:
* 1 medium onion, chopped (about 1 cup)
* 2 cloves garlic, minced (about 1 tablespoon)
* 1 teaspoon smoked paprika
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1 can (14 oz) full-fat coconut milk
* 1 can (15 oz) chickpeas, drained and rinsed
* 2 pounds sweet potatoes, cubed
* 1 bunch collard greens, stems removed and leaves roughly chopped
* 1 cup frozen corn kernels
* 1 cup unsweetened plant-based milk yogurt
* 1/2 cup raw cashews, soaked in water for at least 2 hours (optional)
For the Gremolata:
* 1 large orange zest (about 1 tablespoon)
* 1 small lime zest (about 1 teaspoon)
* 1 tablespoon fresh ginger, grated
* 1 tablespoon olive oil
Instructions:
Day 1 – Prepare the stew:
1. Heat a Dutch oven or large saucepan over medium heat. Add the onions and cook, stirring occasionally, until they are translucent and starting to caramelize, about 10 minutes.
2. Stir in the garlic, smoked paprika, cumin, and chili powder and cook for another minute.
3. Pour in the coconut milk and bring the mixture to a simmer.
4. Add the chickpeas, sweet potatoes, collard greens, corn, and plant-based milk yogurt. Stir well to combine.
5. Reduce the heat to low and let the stew simmer, covered, for 20-25 minutes or until the sweet potatoes are tender.
6. Season with salt and pepper to taste. Set aside.
Day 2 – Make the Gremolata:
1. Using a microplane or fine mesh strainer, grate the zests of both the orange and lime into a small bowl. Discard any white pith that may be present.
2. Grate the ginger into the same small bowl using a fine-mesh sieve.
3. Whisk in the olive oil until everything is combined.
Day 3 – Finish the stew:
1. Preheat your oven to 400°F (200°C).
2. Remove the lid from the Dutch oven and spread the Gremolata evenly over the top of the stew.
3. Bake, uncovered, for 10-15 minutes or until the Gremolata starts to brown lightly.
Note: If you have soaked the cashews from Day 1, blend them with 1/2 cup plant-based milk or water until smooth. You can also use store-buying nutritional yeast instead.
4. Once the Gremolata has browned, drizzle the cashew cream over the stew and stir well to incorporate.
5. Return the stew to the oven and bake for another 5-10 minutes or until the cashew cream thickens slightly.
Serving suggestions:
This delicious stew serves 6 people as a main course. It’s best served over brown rice or quinoa for added fiber and protein. Enjoy!
Steps
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1
Done
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Heat a Dutch oven or large saucepan over medium heat. Add the onions and cook, stirring occasionally, until they are translucent and starting to caramelize, about 10 minutes. |
|
2
Done
|
Stir in the garlic, smoked paprika, cumin, and chili powder and cook for another minute. |
|
3
Done
|
Pour in the coconut milk and bring the mixture to a simmer. |
|
4
Done
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Add the chickpeas, sweet potatoes, collard greens, corn, and plant-based milk yogurt. Stir well to combine. |
|
5
Done
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Reduce the heat to low and let the stew simmer, covered, for 20-25 minutes or until the sweet potatoes are tender. |
|
6
Done
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Season with salt and pepper to taste. Set aside. |
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7
Done
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Using a microplane or fine mesh strainer, grate the zests of both the orange and lime into a small bowl. Discard any white pith that may be present. |
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8
Done
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Grate the ginger into the same small bowl using a fine-mesh sieve. |
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9
Done
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Whisk in the olive oil until everything is combined. |
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10
Done
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Preheat your oven to 400°F (200°C). |
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11
Done
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Remove the lid from the Dutch oven and spread the Gremolata evenly over the top of the stew. |
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12
Done
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Bake, uncovered, for 10-15 minutes or until the Gremolata starts to brown lightly. |
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13
Done
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Once the Gremolata has browned, drizzle the cashew cream over the stew and stir well to incorporate. |
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14
Done
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Return the stew to the oven and bake for another 5-10 minutes or until the cashew cream thickens slightly. |
