Ingredients
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1 can (15 oz) chickpeas, drained and rinsed
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1 medium sweet potato, peeled and cubed
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1 large onion, chopped
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2 cloves garlic, minced
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1 tablespoon grated fresh ginger
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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1/4 teaspoon turmeric powder
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1 cup vegetable broth
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1 can (14 oz) full-fat coconut milk
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Salt and black pepper to taste
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Optional: 1 avocado, sliced and served on top for garnish
Directions
Sub-Title: A hearty and comforting stew packed with protein and fiber, perfect for chilly nights!
Description: This delicious vegetarian stew is inspired by the flavors and ingredients of various global cuisines featured in the book “150 Cuisines”. It’s budget-friendly, high-fiber, gluten-free, nut-free, and whole food plant-based. Serve over rice or enjoy as is!
Ingredients:
* 1 can (15 oz) chickpeas, drained and rinsed
* 1 medium sweet potato, peeled and cubed
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 tablespoon grated fresh ginger
* 1 teaspoon ground cumin
* 1/2 teaspoon paprika
* 1/4 teaspoon turmeric powder
* 1 cup vegetable broth
* 1 can (14 oz) full-fat coconut milk
* Salt and black pepper to taste
* Optional: 1 avocado, sliced and served on top for garnish
Instructions:
1. In a large Dutch oven or saucepan, heat oil over medium-high heat. Add onions and saute until softened, about 5 minutes.
2. Stir in garlic, ginger, and spices, cooking for another minute until fragrant.
3. Add sweet potatoes, stirring constantly to coat them evenly. Cook for 5 more minutes.
4. Pour in vegetable broth and bring mixture to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes or until sweet potatoes are tender.
5. Using an immersion blender, puree half of the contents of the pan (including sweet potatoes), leaving some texture. Alternatively, transfer the mixture to a regular blender and pulse until smooth. Return the blended mixture to the pot.
6. Stir in coconut milk, salt, and pepper. Simmer uncovered for another 5 minutes to thicken the sauce. Taste and adjust seasonings if necessary.
Serving suggestions:
* Serve over brown rice or quinoa for added fiber and protein.
* Top each serving with a dollop of plain Greek yogurt or sour cream for extra creaminess.
* Sprinkle with chopped cilantro or parsley for color and freshness.
Difficulty level: Easy
Yield: About 6-8 servings
Note: For a vegan version, simply replace the coconut milk with an additional cup of vegetable broth and omit the salt.
Steps
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1
Done
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In a large Dutch oven or saucepan, heat oil over medium-high heat. Add onions and saute until softened, about 5 minutes. |
|
2
Done
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Stir in garlic, ginger, and spices, cooking for another minute until fragrant. |
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3
Done
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Add sweet potatoes, stirring constantly to coat them evenly. Cook for 5 more minutes. |
|
4
Done
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Pour in vegetable broth and bring mixture to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes or until sweet potatoes are tender. |
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5
Done
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Using an immersion blender, puree half of the contents of the pan (including sweet potatoes), leaving some texture. Alternatively, transfer the mixture to a regular blender and pulse until smooth. Return the blended mixture to the pot. |
|
6
Done
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Stir in coconut milk, salt, and pepper. Simmer uncovered for another 5 minutes to thicken the sauce. Taste and adjust seasonings if necessary. |
