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Chick Pea and Yam Stew

 
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Nothing is more cozy and satisfying than a bowl of hearty and warm stew on a chilly day. Chick pea and sweet potatoes are super delicious and filling, and it is totally vegetarian and vegan friendly too.

Yield

8

servings

Prep

8

hrs

Cook

4

hrs

Ready

12

hrs

 

Ingredients

1 cup chickpeas (garbanzo beans)
7 cups water
1 onions
coarsely chopped
2 sweet potatoes, or yams
chunked
1 carrots
sliced
1 celery stalks
sliced
1 leeks
sliced
*
2 cups broccoli florets
pieces
1 tablespoon lemon juice
1 tablespoon soy sauce, tamari
1 teaspoon coriander
ground
½ teaspoon cumin
ground
2 teaspoons horseradish
pure, prepared
teaspoon red hot pepper sauce
*
1 dash cayenne pepper
*

Directions

Place beans and water in a large pot.

Soak overnight.

Bring to a boil, cover, reduce heat, and cook until tender, about 2 to 3 hours.

Add onion, yams, carrot, celery, and leek.

Cook for 30 minutes.

Add remaining ingredients.

Cook an additional 30 minutes.

Serving Suggestions: Pour into individual bowls or over any whole grain.

Also good as a topping for potatoes or whole-wheat bread.

Helpful Hint: This dish can easily be made in a slow cooker.

Add all ingredients at once and cook on the high heat setting for 8 to 10 hours.

Be sure to soak the beans overnight before you begin.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 776% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 233mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 146% Vitamin C 44%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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