Thursday, February 4, 2016

Sweet Potato Chickpea Stew

I love vegetarian dishes, but it's hard to please my family with non-meat meals. I also love Indian spices, so when I saw this hearty vegetable stew, I knew I had to make it right away—even if I was the only one in my family who would eat it. I adapted recipe to my tastes and cooked it in the oven instead of on top of the stove. Well my husband surprised me because he really enjoyed this dish. He even requested it be added to the rotation. It tasted sweet and rich and is packed full of chick peas, sweet potatoes, and fire-roasted tomatoes. It's definitely a keeper!

Sweet Potato Chickpea Stew 
Adapted from Deliciously Ella

2 large sweet potatoes
1 green pepper
2 cans of fire-roasted tomatoes
1 can of coconut milk
2 cans of chickpeas (drained and rinsed)
1 tablespoon olive oil

4 tablespoons of tomato paste
2 tablespoons of apple cider vinegar
2 teaspoons of turmeric

2 teaspoons of cumin
1/2 teaspoon of cayenne pepper

2 cloves of garlic (minced)
1/4 cup cilantro (chopped) (optional)

Chop the sweet potato and green pepper into small chunks and set aside.
In a dutch oven, add the oil and cook the garlic, tomato paste, vinegar, and spices on medium heat until fragrant.
Turn up the heat to medium-high, and add the coconut milk, tomatoes, sweet potatoes, pepper, chick peas, salt, and pepper and allow it to heat until boiling.
Transfer the oven and cook for 45 minutes to 1 hour at 350 degrees until sweet potatoes are soft but not mushy. (If it's too thick, add about 1/2 cup of water.)
Serve over brown rice or quinoa, and sprinkle cilantro on top.