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FOOD TO DIE FOR – COCONUT , SWEET POTATO AND CHICKPEA STEW

Nutrition

A thick and hearty vegetarian sweet potato and chickpea stew made with creamy coconut milk. Serve with brown rice for a cozy Autumn meal. 

 

Prep time: 20 mins 

Cook time: 40 mins

 

 

Ingredients 

  • 1 teaspoon cooking oil
  • 1 medium or large onion
  • 4 cloves garlic or 1 teaspoon garlic powder
  • 2 teaspoons curry powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper, optional for some heat
  • 1/2 teaspoon salt
  • 2 cans (15 oz.) diced tomatoes
  • 2 cans (15 oz.) chickpeas 
  • 1 large sweet potato, cubed
  • 1 can light coconut milk* (or half a can of full-fat coconut milk diluted with half a can of water)
  • 2 cups spinach, tightly packed

Method

  1. In a medium or large pot, sauté onion in cooking oil. Add garlic, curry powder, chili powder, cayenne pepper, and salt while it’s cooking. 
  2. Once onion is soft and translucent, add diced tomatoes, chickpeas, sweet potato cubes, and coconut milk. 
  3. Bring liquid to a boil, reduce heat to low, and cook for 35-50 minutes, or until sweet potatoes are soft. 
  4. While stew is lightly simmering, cook quinoa or rice, if using. 
  5. When sweet potatoes are soft, run a potato masher through the stew and mash just a bit to thicken it up. Add chopped spinach and wait a few minutes for spinach to wilt. 

 

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