Indian Chickpea + Sweet Potato stew

I go through cases of chickpeas at my house – and this is another stew recipe I love where you WILL NOT be missing the meat!


INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 4 cloves garlic, minced or grated
  • 2 inches fresh ginger, grated
  • 1 tablespoon garam masala
  • 2 teaspoons yellow curry powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon cayenne pepper, more or less to taste
  • kosher salt and black pepper
  • 2 can (14 ounce chickpeas drained
  • 2 medium sweet potatoes (diced into small cubes)
  • 1 can (14 ounce) full fat coconut milk
  • 1 cup canned pumpkin
  • 2 tablespoons tomato paste
  • 2 tablespoons¬† coconut oil
  • 1/4 cup fresh cilantro roughly chopped
  • steamed rice (or quinoa) and naan for serving

INSTRUCTIONS BELOW PHOTO

Vegan Sweet Potato Chickpea curry in wooden bowl on a light background, top view, copy space. Healthy vegetarian food concept. (Vegan Sweet Potato Chickpea curry in wooden bowl on a light background, top view, copy space. Healthy vegetarian food conce

INSTRUCTIONS

  1. Preheat oven to 450 – place drained chickpeas and diced sweet potato on cookie sheet – drizzle with 2 tablespoons olive oil and sprinkle with salt. Massage with hands and mix all together. Roast for 15 mins – turning once half way through (if in a rush you can skip this step and go to #2 – but this just makes it so much better).
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 2 minutes. Stir in the garam masala, curry powder, turmeric, cayenne, and a pinch each of salt and pepper. Cook until fragrant, about 1 minute. Add the chickpea/sweet potato mixture and toss to coat with the spices. Cook 5 minutes.
  3. Stir in the coconut milk, pumpkin, tomato paste, butter, and 1/2 cup water. Simmer 5 minutes, until the sauce thickens slightly. Remove from the heat and stir in the cilantro. Season with salt and pepper.
  4. Serve the stew over bowls of rice with fresh naan – a squeeze of lime and chopped fresh cilantro (optional)