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:

Quickview
389k Calories
9g Protein
2g Total Fat
81g Carbs
100% Health Score
Limit These
Calories
389k
19%

Fat
2g
3%

  Saturated Fat
0.36g
2%

Carbohydrates
81g
27%

  Sugar
10g
12%

Cholesterol
0.0mg
0%

Sodium
89mg
4%

Alcohol
3g
17%

Get Enough Of These
Protein
9g
18%

Vitamin A
11931IU
239%

Vitamin C
83mg
101%

Vitamin B6
1mg
62%

Manganese
1mg
61%

Potassium
2009mg
57%

Fiber
12g
52%

Magnesium
120mg
30%

Copper
0.57mg
28%

Phosphorus
280mg
28%

Vitamin K
27µg
27%

Vitamin B1
0.39mg
26%

Folate
101µg
25%

Iron
4mg
25%

Vitamin B3
4mg
25%

Vitamin B5
1mg
17%

Vitamin E
1mg
13%

Vitamin B2
0.21mg
12%

Zinc
1mg
11%

Calcium
107mg
11%

Selenium
2µg
4%

covered percent of daily need
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