Ingredients
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For the stew:
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1 medium yellow onion (about 1 cup chopped)
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4 cloves garlic (minced)
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1 tablespoon avocado oil or extra virgin olive oil
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1 teaspoon ground cumin
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½ teaspoon smoked paprika
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¼ teaspoon cayenne pepper (optional)
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½ teaspoon sea salt or more to taste
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1 pound carrots (peeled and roughly chopped)
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1 pound sweet potatoes (peeled and cubed)
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1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
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½ cup unsweetened plant milk (such as almond, cashew, or coconut)
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½ cup low-sodium vegetable broth
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For serving:
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Optional garnishes: chopped fresh parsley, sliced jalapeños, sour cream, guacamole, tortilla chips
Directions
Sub_title: Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, Seasonal, Soy-Free, Whole Foods Plant-Based
Description: This hearty stew combines sweet potatoes, peanuts, and vibrant West African spices to create a one-of-a-kind vegetarian meal that’s both nutritious and easy to prepare. Perfect for any occasion!
Servings: 4
Difficulty: Easy
Time: Prep: 20 min | Cook: 30 min | Total: 50 min
Ingredients:
For the stew:
1 medium yellow onion (about 1 cup chopped)
4 cloves garlic (minced)
1 tablespoon avocado oil or extra virgin olive oil
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional)
½ teaspoon sea salt or more to taste
1 pound carrots (peeled and roughly chopped)
1 pound sweet potatoes (peeled and cubed)
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
½ cup unsweetened plant milk (such as almond, cashew, or coconut)
½ cup low-sodium vegetable broth
For serving:
Optional garnishes: chopped fresh parsley, sliced jalapeños, sour cream, guacamole, tortilla chips
Instructions:
1. Heat a large saucepan over medium heat and add the onion and garlic. Cook until softened, about 5 minutes.
2. Add the avocado oil, cumin, smoked paprika, cayenne pepper, and salt. Stir well to combine and cook for another minute.
3. Stir in the carrots and sweet potatoes, followed by the chickpeas, plant milk, and vegetable broth. Bring the mixture to a simmer.
4. Reduce the heat to low, cover the pan, and let the stew cook for 20-25 minutes or until the sweet potatoes are tender when pierced with a fork.
5. Remove the lid and continue cooking for an additional 5-10 minutes to thicken the sauce slightly. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with your choice of toppings. Enjoy!
Steps
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1
Done
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Heat a large saucepan over medium heat and add the onion and garlic. Cook until softened, about 5 minutes. |
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2
Done
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Add the avocado oil, cumin, smoked paprika, cayenne pepper, and salt. Stir well to combine and cook for another minute. |
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3
Done
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Stir in the carrots and sweet potatoes, followed by the chickpeas, plant milk, and vegetable broth. Bring the mixture to a simmer. |
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4
Done
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Reduce the heat to low, cover the pan, and let the stew cook for 20-25 minutes or until the sweet potatoes are tender when pierced with a fork. |
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5
Done
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Remove the lid and continue cooking for an additional 5-10 minutes to thicken the sauce slightly. Taste and adjust seasoning if necessary. |
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6
Done
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Serve hot, garnished with your choice of toppings. Enjoy! |
