ABOUT THE RECIPE:
This sensational Spicy Chickpea and Potato Stew has many ingredients, but it's very easy to prepare! It's a hearty, plant-based dish that has a real kick to it (with a bit of an Indian flair) and it makes a wonderful winter meal.
6 SERVINGS
INGREDIENTS:
½ large red onion, diced
1 cup water, plus more as needed
1 teaspoon tamari or coconut aminos
3 cups quartered baby red potatoes
1½ cups carrots, sliced (peeling first is optional)
2 cups chopped tomatoes (any variety)
1 large clove garlic, minced
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon dried cilantro
⅛ teaspoon salt, plus more as needed
⅛ teaspoon freshly ground black pepper
1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
2 cups bite-sized cauliflower florets
1 cup green beans, trimmed cut into 1½-inch pieces
1½ cups peeled and diced sweet potatoes
INSTRUCTIONS:
Put onion, water and tamari into a soup pot. Cover and cook over medium heat for 2 minutes, stirring occasionally. Decrease heat to medium-low. Add the potatoes, carrots and tomatoes. Cover and cook, stirring occasionally, for 5 minutes. Add garlic, cumin, turmeric, chili powder, cilantro, salt and pepper and bring to simmer. Cover, and cook for 2 minutes. Add the chickpeas, cauliflower, green beans and sweet potatoes. Add a bit more water, if needed, to cover veggies by ½-inch. Cover and simmer 30 to 35 minutes, stirring occasionally, until all the veggies are soft and stew has thickened.
Ingredients
Directions
ABOUT THE RECIPE:
This sensational Spicy Chickpea and Potato Stew has many ingredients, but it's very easy to prepare! It's a hearty, plant-based dish that has a real kick to it (with a bit of an Indian flair) and it makes a wonderful winter meal.
6 SERVINGS
INGREDIENTS:
½ large red onion, diced
1 cup water, plus more as needed
1 teaspoon tamari or coconut aminos
3 cups quartered baby red potatoes
1½ cups carrots, sliced (peeling first is optional)
2 cups chopped tomatoes (any variety)
1 large clove garlic, minced
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon dried cilantro
⅛ teaspoon salt, plus more as needed
⅛ teaspoon freshly ground black pepper
1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
2 cups bite-sized cauliflower florets
1 cup green beans, trimmed cut into 1½-inch pieces
1½ cups peeled and diced sweet potatoes
INSTRUCTIONS:
Put onion, water and tamari into a soup pot. Cover and cook over medium heat for 2 minutes, stirring occasionally. Decrease heat to medium-low. Add the potatoes, carrots and tomatoes. Cover and cook, stirring occasionally, for 5 minutes. Add garlic, cumin, turmeric, chili powder, cilantro, salt and pepper and bring to simmer. Cover, and cook for 2 minutes. Add the chickpeas, cauliflower, green beans and sweet potatoes. Add a bit more water, if needed, to cover veggies by ½-inch. Cover and simmer 30 to 35 minutes, stirring occasionally, until all the veggies are soft and stew has thickened.