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Sweet Potato Chickpea Stew



Are you wondering how to surprise your family on Christmas Eve? In this blog post I am sharing a recipe for a creamy starchy sweet potato chickpea stew. Not only is it packed with flavor and nutrition, but it's also extremely easy to make and quite affordable. My secret spice for this meal is fresh sage leaves, added almost at the end of the cooking in order to avoid a pungent smell or flavor. As most of my meals, this stew is plant-based and free of gluten. It can be served on rice or quinoa, and topped with any type of pickled vegetables. Trust me, with its inviting aromas, this meal will bring all of your family around the table to enjoy a healthy dinner and an engaging conversation. Isn't this what Christmas is all about?

SWEET POTATO CHICKPEA STEW

VEGAN, GLUTEN-FREE

YIELD: makes 4 portions


INGREDIENTS:

  • 1 big sweet potato

  • 1 can of chickpeas

  • 1 can of coconut milk

  • 1 small to medium sized onion

  • 3 cloves of garlic

  • 1 tsp of fresh grated ginger

  • 1/2 a lemon

  • 10-12 fresh sage leaves

  • 1/2 cup of fresh parsley

  • Salt to taste

  • 1/8 tsp of black pepper

  • 1/8 tsp of cayenne

  • 1/2 tsp of ground coriander

  • 1/2 tsp of ground cumin


DIRECTIONS:

  1. Begin by peeling and cutting the sweet potato into cubes.

  2. Dice the onion and the garlic.

  3. Grate some ginger root to an amount of 1 tsp.

  4. Heat up a pot and add the ginger, garlic and onion. Sauté with a splash of water for a couple of minutes.

  5. Add the sweet potato cubes and the coconut milk. Add just enough water to almost cover the potatoes. Let it cook on medium heat.

  6. In between, wash and mince the sage and parsley leaves.

  7. Wash and rinse your chickpeas.

  8. Once the potatoes start feeling soft, add the chickpeas to the pot.

  9. Add the salt, pepper, cayenne, coriander, cumin and sage. Stir gently without mashing the potatoes (we want to keep their shape as much as possible). Cook for another 5-10 min.

  10. Take off the heat and sprinkle generously with parsley. Add the juice of half a lemon. Mix together.

  11. Serve on rice or quinoa.

  12. Sprinkle some extra parsley and top with some sauerkraut or in my case- fermented beets. Yum!

  13. Enjoy! Voilà!



Hope you enjoyed this recipe!


Sending you love,

Antoniya





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