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Sweet Potato and Chickpea Stew

Name: Sweet Potato and Chickpea 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

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Vegan Recipes & Lifestyle

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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

Preparation

Preheat a large non-stick pan on medium heat, drizzle oil to coat the pan, add onion and sweet potato when warmed, season with salt, and cook until onions turn golden, about 7 to 10 minutes.
Add garlic, tomato paste, and seasonings, stir to coat, and cook until tomato paste becomes a deep red and garlic is fragrant, approximately 2 minutes.
Add tomatoes, broth, chickpeas, peanut butter, and maple syrup, mix well, bring to a boil, then simmer on low to medium heat until flavors meld, approximately 20 minutes, top with fresh parsley, and serve with your favorite carbohydrate.