Chickpea Sweet Potato Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp Olive Oil, Extra Virgin 1 large onions, diced 3 - 4 cloves of garlic A small knob of frozen ginger, about 3 tsp1 - 2 tsp Thai Curry Paste (you decide how spicy you want it - nutrition info is for 2 tsp) 2 cups chick peas (1 can) 2 sweet potatoes, diced1 14 fl oz coconut milk 1 cup orange juice 1 - 2 tbsp unsulphered molasses (nutrition info is for 2) 1 cup frozen peas 1 - 2 cup baby spinach (nutrition info is for 1)1/2 cup fresh cilantro, chopped
1. Add a splash or two of oil to a stockpot over medium heat. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so.
2 . Grate the frozen ginger into the pan with a Microplane grater or standard box grater and add the Thai curry paste.
Continue cooking until the spices are heated through and fragrant, another few minutes.
Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes.
Stir in the molasses, peas, spinach and cilantro.
Serving Size: 6 1-cup servings
2 . Grate the frozen ginger into the pan with a Microplane grater or standard box grater and add the Thai curry paste.
Continue cooking until the spices are heated through and fragrant, another few minutes.
Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes.
Stir in the molasses, peas, spinach and cilantro.
Serving Size: 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 348.3
- Total Fat: 16.5 g
- Cholesterol: 0.0 mg
- Sodium: 148.5 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 5.3 g
- Protein: 7.2 g
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