Ginger, garlic & turmeric are combined with chickpeas, sweet potatoes and coconut milk for a comforting and warming stew - a little sweet and 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 tablespoons avocado oil (or vegetable broth for oil-free)
1 large yellow onion, small dice
4 garlic cloves, minced
1 ½ tablespoons fresh ginger, minced
1 ½ teaspoon ground turmeric
1/4-1/2 tsp crushed red pepper flakes
1 ½ cups sweet potato, diced
2 Tbsp water
sea salt, to taste
2 (15oz) can chickpeas, drained and rinsed
1 tablespoon low-sodium tamari (or coconut aminos)
3 cups vegetable broth
1 (15oz) can coconut milk (full fat)
5 ounce container power greens, chopped (or baby spinach or baby kale)
freshly ground pepper
garnish options: fresh cilantro/mint/parsley, crushed red pepper flakes, lemon
Heat the oil or broth in a large stock pot over medium heat. Add onion and a pinch of salt and saute until translucent, about 5 minutes.
Stir in garlic and ginger until fragrant, about 1 minute.
Stir in turmeric and red pepper flakes. Allow to cook for a minute.
Reduce heat to medium-low. Stir in sweet potatoes, 2 Tbsp water and a pinch of salt. Cover and steam for about 4 minutes stirring once to avoid burning.
Increase heat back to medium. Stir in chickpeas & tamari and cook for 4 minutes, stirring occasionally.
Smash about half the sweet potato/chickpea mixture with a fork or hand masher.
Add the coconut milk and broth. Bring to a boil then reduce heat and simmer 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, lemon & more crushed red pepper flakes. Serve with crusty bread, toasted pita or naan.