Vegan sweet potato and chickpea stew Recipe
How to make Vegan sweet potato and chickpea stew ?
Preparation Time: 15 minutes |
Cooking Time: |
Serve: 4 |
Ingredients for Vegan sweet potato and chickpea stew Recipe
# | Ingredients |
---|---|
1. | 2 tablespoons olive oil |
2. | 1 onion, diced |
3. | 3 garlic cloves, minced |
4. | 1 tablespoon ground cumin |
5. | 1 teaspoon smoked paprika |
6. | 1 teaspoon ground coriander |
7. | 1/4 teaspoon cayenne pepper (optional) |
8. | 2 medium sweet potatoes, peeled and diced |
9. | 2 cans (15 oz each) chickpeas, drained and rinsed |
10. | 1 can (14.5 oz) diced tomatoes, undrained |
11. | 2 cups vegetable broth |
12. | Salt and black pepper, to taste |
13. | Fresh cilantro or parsley, chopped (for garnish) |
Steps of Vegan sweet potato and chickpea stew Recipe
# | Steps |
---|---|
1. | In a large pot or Dutch oven, heat the olive oil over medium heat. |
2. | Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes. |
3. | Add the cumin, smoked paprika, coriander, and cayenne pepper (if using), and cook for 1-2 minutes, stirring constantly. |
4. | Add the diced sweet potatoes, chickpeas, diced tomatoes (with their juices), and vegetable broth. Stir to combine. |
5. | Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the sweet potatoes are tender. |
6. | Season the stew with salt and black pepper to taste. |
7. | Serve the stew hot, garnished with fresh cilantro or parsley. |
Tips:
- For extra protein, add a can of drained and rinsed black beans to the stew along with the chickpeas.
- This stew can be made ahead of time and reheated. Store leftovers in an airtight container in the refrigerator for up to 4 days.
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