Vegan Sweet Potato, Chickpea and Kale Stew |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Vegan, gluten free and added-sugar free - this recipe is appropriate for the 21 day Quantum Wellness Cleanse. I borrowed this delicious dish from the Savvy Vegetarian. Ingredients:
2 cups chickpeas, canned or pre-cooked |
2 cups vegetable broth |
1 bay leaf |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 tablespoon gingerroot, minced |
1 teaspoon mustard seeds |
1 medium sweet potato, cubed |
2 stalks celery, sliced thin |
1 teaspoon coriander seed, crushed |
1/2 teaspoon cumin seed, crushed |
1/2 teaspoon fennel seed, crushed |
1/2 teaspoon fenugreek seeds, crushed |
1/2 teaspoon turmeric |
1/2 teaspoon paprika |
1 teaspoon dried chili (to taste) |
4 cups kale, chopped and stems removed |
1/2 cup coconut milk |
1 teaspoon soy sauce, gluten free is best |
Directions:
1. Heat the beans, broth and bay leaf in a sauce pan over medium heat.
2. Heat the oil over medium heat in a dutch oven or wok.
3. Briefly sauté the garlic, ginger and mustard seed. Add the sweet potato and celery - sauté about 5 minutes.
4. Add all the crushed seeds, the turmeric, paprika and dried chili. Stir through. Add the kale and cook until wilted.
5. Finally, add in the beans, their liquid, and the coconut milk. Stir through and allow to simmer about 10 minutes or until all the veggies are very soft.
6. Stir in the soy sauce and serve.
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