Chickpea + Sweet Potato Stew

This stew is one of those meals I lean on when I want something warm and nourishing that also happens to be plant based. Sweet potatoes, chickpeas and fire roasted tomatoes simmer down with ginger and warm spices into something really cozy.

It gets even better the next day, so I always make a big pot. Spoon it over rice or scoop it up with bread, either way it hits the spot.

Chickpea + Sweet Potato Stew

Ingredients:

• Can of chickpeas

• Sweet potatoes

• Can of tomatoes— I used diced fire roasted

• Yellow onions, sliced

• Pepper —I used red

• Garlic cloves, chopped

• Fresh ginger, chopped

• S + P

• Ground allspice

• Curry powder

• Garam masala

• Cardamom

• Tumeric

• Lime leaf

• Thyme

• Sage

• Pea protein half + half (you can also use any non vegan milk)

• Olive oil

• White Rice

• Cilantro + cashews for topping (optional)

Instructions:

1. Heat olive oil in a pan on medium-high heat. Add the onion, garlic and ginger. Cook for a few minutes until the onion is semi translucent. Add the pepper and sweet potato and continue cooking for about 5 min on medium.

2. Add the thyme, lime leaf, S + P and sage and continue cooking, making sure to stir to avoid burning the garlic. It’s ok if it gets a little brown but don’t let it burn.

3. Add the chickpeas and the can of tomatoes along with all the other spices. Bring to a boil then let it simmer for 25 min.

4. After 25 min, add the pea protein half + half. Let it simmer for another 5 min.

5. In a small bowl, mix about 2 tsp of flour and 2 tsp water. Add the mix to the stew to thicken. Continue cooking on low heat until ready to serve.

6. Serve with white rice and top with cilantro and cashews.

7. Enjoy!