This stew is so delicious, and very filling. I love it. It’s definitely a meal in a bowl. What you need for the stew
a can of sweet potatoes, drained and mashed
1 can of chickpeas, drained and rinsed
half a red bell pepper
half an onion
a bunch of kale or spinach
1 tsp of tomato paste
1 tablespoon of tahini
3 cups of water
salt and pepper to taste
a dash of cinnamon
a drizzle of olive oil
You can serve this stew with rice if you’re not going to eat it with bread. To make it with rice, start by cooking the rice in the water instead of the water mentioned in the recipe. Once it’s cooked, add the rest of the ingredients and let it simmer for a few minutes. That’s it.
We loved this meal. It’s vegan, and it’s hearty. It’s super easy to make too. We decided to make it a couple of times last week. You can also make it with chickpeas, so if you have some leftover, you can use them.
The recipe is also really flexible. You can add more veggies if you want. Or less. You can also add extra spices, or not. I’m not even sure you’d need the tomato paste and the tahini if you’re not going to eat it with bread. It was good without them too.
I guess it’s a stew. It’s perfect for this weather. It took me less than 30 minutes to make it, and that included the chopping. I hope you guys enjoy it as much as we did.
- 1 large sweet potato, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 large red onion, diced
- 1 can diced tomatoes
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1/2 cup chopped parsley
- Salt and fresh ground black pepper to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Place all ingredients in a large saucepan and bring to a boil. Reduce heat to low and simmer for 15-20 minutes or until sweet potato is tender.
- Serve over rice, pasta, quinoa, couscous or steamed vegetables.