Vegan Sweet Potato & Chickpea Stew is a comforting bowl of goodness, combining tender sweet potatoes and hearty chickpeas in a flavorful, spiced broth. The stew boasts a harmonious blend of aromatic herbs and spices, creating a wholesome and satisfying plant-based meal. This cruelty-free dish not only captures the essence of comfort food but also showcases the nutritional richness and versatility of a vegan stew.
Ingredients:
- 2 T olive oil
- 1 med onion finely chopped
- 1 1/2 cups sweet potatoes small diced
- 4 cloves of garlic minced
- 2 T tomato paste
- 2 tsp smoked paprika
- 1 tsp each cumin
- coriander & oregano 1/2 tsp each of turmeric & sea salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1 (15 oz) can whole peeled tomatoes chopped
- 1-1 1/2 cup vegan ch’kn broth (sub veggie broth)
- 1 (15 oz) can of chickpeas drained & rinsed
- 3 T creamy peanut butter (sub runny tahini)
- 2 tsp maple syrup
- 1/4 cup finely chopped parsley
Instructions:
- Preheat large non-stick pan on med heat, drizzle oil to coat pan, when warmed add onion & sweet potato. Season with salt. Cook till onions turn golden 7-10 min.
- Add garlic, tomato paste, & seasonings, stir to coat. Cook until tomato paste becomes a deep red & garlic is fragrant approx 2 min.
- Add tomatoes, broth, chickpeas, peanut butter, & maple syrup. Mix well. Bring to a boil , then simmer on low/med heat till flavors meld approx 20 min. Top with fresh parsley.
- Serve with your favorite carb.
