Sweet Potato and Chickpea Stew
Ingredients
- 2 T olive oil
- 1 medium 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 and oregano
- 1/2 tsp each of turmeric and 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 and 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, and when warmed, add onion and sweet potato. Season with salt and cook until onions turn golden, about 7-10 minutes.
Add garlic, tomato paste, and seasonings, stir to coat. 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, about 20 minutes. Top with fresh parsley and serve with your favorite carbohydrate.
