Vegetarian Chickpea And Sweet Potato Stew Recipes

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VEGETARIAN CHICKPEA AND SWEET POTATO STEW

Whether you're looking for a vegetarian recipe or just something addictively delicious to make for dinner, this coconut and tomato stew, redolent of ginger, garlic and onions and warm spices and garnished with a shower of herbs and crunchy toasted cashews, will certainly fit the bill.

Categories     Dinner

Time 1h25m

Yield 8

Number Of Ingredients 19



Vegetarian Chickpea and Sweet Potato Stew image

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, gingerroot and garlic. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1 to 2 minutes or until wilted.
  • Divide among serving bowls; garnish with mint, cilantro, cashews and chiles.

Nutrition Facts : Calories 470, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 17 g, ServingSize About 1 1/3 Cups, Sodium 600 mg, Sugar 12 g, TransFat 0 g

1/4 cup olive oil
1 cup chopped onions
3 tablespoons finely chopped gingerroot
5 cloves garlic, finely chopped
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
2 cans (15 oz each) chickpeas, drained, rinsed
2 cans (14 oz) unsweetened coconut milk (not cream of coconut)
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 lb sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)
1 bag (5 oz) baby spinach
1/2 cup fresh mint leaves, chopped
1/2 cup fresh cilantro leaves, chopped
1/2 cup chopped roasted cashews
2 red Fresno or jalapeño chiles, thinly sliced, if desired

VEGAN SWEET POTATO CHICKPEA CURRY

Yummy vegan curry dish. Serve with basmati rice and naan bread.

Provided by Sherri Zeringue D'Argenio

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 6

Number Of Ingredients 14



Vegan Sweet Potato Chickpea Curry image

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.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 22.3 g, Fat 21.6 g, Fiber 4.9 g, Protein 5.1 g, SaturatedFat 13.4 g, Sodium 515 mg, Sugar 3.4 g

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 sweet potato, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes
1 cup baby spinach

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