Hearty Chickpea and Sweet Potato Stew
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Hearty Chickpean and Sweet Potato Stew might be a recipe you should try. One serving contains 390 calories, 9g of protein, and 2g of fat. This recipe serves 8 and costs $3.54 per serving. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. 15 people have tried and liked this recipe. This recipe from Tinned Tomatoes requires onion, carrots, ground ginger, and chilli powder. Overall, this recipe earns a tremendous spoonacular score of 96%. Users who liked this recipe also liked Hearty Sweet Potato Chickpea Stew, Sweet Potato And Chickpea Stew With Quinoa, and Slow Cooker Chickpea Sweet Potato Stew.
Servings: 8
Ingredients:
15 small baby potatoes, halved
4 - 6 medium carrots carrots, sliced fairly thickly
3 x 400g tins chickpeas, drained and rinsed
2 - 3 tsp chilli powder
a large handful of fresh coriander, chopped
2 cloves garlic, crushed
2 cm piece fresh ginger, finely grated
3 tsp ground coriander
4 tsp ground cumin
2 tsp ground ginger
2 tsp olive oil
1 onion, chopped
2 large parsnips, sliced fairly thickly
1 large sweet potato, chopped into chunks
4 tbsp tomato puree
4 x 400g tins chopped tomatoes
1 vegetable stock pot with 500ml boiling water
1 large glass white wine
Equipment:
pot
Cooking instruction summary:
1. Saute the onion, garlic and fresh ginger in the olive oil in a large pot until the onion is soft and translucent.2. Add the dried spices and gently cook with the onions for a couple of minutes, than add all the vegetables and mix well.3. Add the chickpeas and pour in the wine, then add the stock and tomato puree.4. Cover and leave to cook gently for 40 - 50 minutes, stirring occasionally until the vegetables are tender and the stew has thickened. If need be you can add more stock and cook a little longer.5. Season the stew with salt and pepper. Add the fresh coriander just before you serve.6. Enjoy!notes: You can use stock cubes instead of a vegetable stock pot. I would add 3 or 4 for flavour. Any leftover stew can be kept in the fridge for a few days or frozen into portions.
Step by step:
1. Saute the onion, garlic and fresh ginger in the olive oil in a large pot until the onion is soft and translucent.
2. Add the dried spices and gently cook with the onions for a couple of minutes, than add all the vegetables and mix well.
3. Add the chickpeas and pour in the wine, then add the stock and tomato puree.
4. Cover and leave to cook gently for 40 - 50 minutes, stirring occasionally until the vegetables are tender and the stew has thickened. If need be you can add more stock and cook a little longer.
5. Season the stew with salt and pepper.
6. Add the fresh coriander just before you serve.
7. Enjoy!notes: You can use stock cubes instead of a vegetable stock pot. I would add 3 or 4 for flavour. Any leftover stew can be kept in the fridge for a few days or frozen into portions.
Nutrition Information:
covered percent of daily need
