Ginger, garlic & turmeric are combined with chickpeas, sweet potatoes and coconut milk for a comforting and warming stew - a little sweet and a little spicy. This is my new favorite recipe to meal prep and enjoy throughout the week! Pair it with your favorite crusty bread, toasted pita or naan.
Adapted from Alison Roman’s #thestew
2 Tbsp vegetable broth
1 large yellow onion, small dice
4 garlic cloves, minced
1” piece fresh ginger, minced (about 1 ½ Tbsp)
2 (15oz) can chickpeas, drained and rinsed
1 Tbsp low-sodium tamari (or coconut aminos)
1 ½ cup sweet potato, thinly sliced & chopped
1 ½ tsp ground turmeric
1 tsp crushed red pepper flakes
3 cups vegetable broth
1 (15oz) canned coconut milk (full fat)
5oz container power greens, chopped (or baby spinach or baby kale)
sea salt, to taste
freshly ground pepper
garnish options: fresh cilantro/mint/parsley, crushed red pepper flakes
Heat a large stock pot or dutch oven to medium heat. Add onion, garlic, ginger and saute for about 2 minutes, then add 2 Tbsp of broth to prevent burning. Cook for another 3 minutes until onions are soft.
Stir in turmeric and red pepper flakes. Allow to cook for a minute.
Stir in sweet potatoes and a pinch of salt. Cover and steam for about 4 minutes.
Stir in chickpeas & tamari and cook for 4 minutes, stirring a few times..
Smash about half the sweet potato/chickpea mixture with a fork or hand masher.
Add the stock and coconut milk. Bring to a simmer and reduce heat. Cook for about 30 minutes or until sweet potatoes are tender.
Stir in the greens and allow them to wilt, about 5 minutes. Taste & add more salt & pepper to taste.
Garnish with chopped fresh herbs & more crushed red pepper flakes. Serve with crusty bread, toasted pita or naan.
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