Sweet Potato Chickpea Stew Food

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.

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 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.

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.

SAUSAGE, CHICKPEA AND SWEET POTATO STEW

Steps:

• Heat oil in large soup pot over medium-high heat. When hot but not smoking, add onion and garlic. Cook, uncovered, stirring every now and then, until onion is completely softened, one to two minutes. Add sausage and cook, breaking it apart with a spatula or spoon, until cooked through.
• Add tomatoes, broth, sweet potatoes, cumin, and fennel. Bring to a boil, reduce to simmer and cook until sweet potatoes are almost done, about 10 minutes. Add squash and chickpeas and cook, uncovered, for 15-25 minutes more, until squash is fork-tender. Taste, adjust seasonings with salt and pepper and serve.

SPICY AFRICAN CHICKPEA AND SWEET POTATO STEW

Steps:

• Cook couscous according to package directions.
• Place garlic and salt into bowl of food processor and blend until garlic is finely chopped.
• Add paprika, cumin seeds, black pepper, ginger, and allspice. Process 15 seconds.
• While processor is running, pour olive oil through cover opening until mixture forms paste.
• In a large saucepan, combine the completed spice paste, sweet potatoes, broth or water, tomatoes with juice, chickpeas, and okra. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes.
• Uncover and simmer 10 minutes more or until vegetables are tender.
• Serve stew with couscous and hot pepper sauce.

CHICKEN AND SWEET POTATO STEW

Steps:

• In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
• Heat oil in nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes, or until just browned. Remove chicken from skillet.
• Add onion to skillet; cook and stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until chicken in no longer pink and potatoes are tender, stirring occasionally.