Indian Chickpea Sweet Potato Stew Vegan Gluten Free Food

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.

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!

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.

CHICKPEA SWEET POTATO STEW

Steps:

• Drain cashews well. Place them into a blender along with 200 g cooked chickpeas, 200 ml tomato puree, and 200 ml water.
• Blend briefly until smooth. Set aside.You can use an immersion blender to achieve a smooth texture.
• In a large pot, heat 1 tablespoon of olive oil over medium heat.
• Sauté the garlic until it is fragrant, about 20 to 30 seconds.
• Add the turmeric, cinnamon, cardamom, and smoked paprika powder, and 2-3 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly.
• Stir in 350 ml water, chickpea-cashew-tomato paste, sweet potatoes, broccoli florets, 200 g cooked chickpeas, and date syrup.
• Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 25-30 minutes or until the sweet potatoes are tender. Stir occasionally.
• Check the seasonings and add more salt and spices if needed.
• If the stew is too thick for your liking, feel free to add more water and season accordingly.

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.