Chick Pea and Yam Stew
67
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.
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 |
|
| ⅛ | 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.
