CHICKPEA SWEET POTATO STEW RECIPE BY TASTY
Here's what you need: refined coconut oil, small onion, garlic, ginger, sweet paprika, cumin, dried coriander, cayenne, chickpeas, sweet potato, fire roasted crushed tomato, vegetable broth, fresh spinach
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
- Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
- Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Add the spinach and stir until wilted.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 976 calories, Carbohydrate 98 grams, Fat 56 grams, Fiber 15 grams, Protein 14 grams, Sugar 29 grams
SWEET POTATO & SPINACH BAKE
If you're after some substantial comfort food on a budget then this vegetarian bake is just the thing. Add lamb chops for the meat eaters
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.
- Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.
- Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.
- Meanwhile, if you're serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.
Nutrition Facts : Calories 383 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.61 milligram of sodium
SWEET POTATO SPINACH BAKE
This wonderful, bright meal-in-one from our Test Kitchen is filled with layers of flavor. Gouda cheese and bacon lend a rich, savory taste to the sweet potato and spinach combination.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place sweet potatoes in a 1-1/2-qt. microwave-safe dish; add water. Cover and microwave on high for 8-10 minutes or until tender. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add spinach. Stir in flour and seasonings until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Drain sweet potatoes. Spread half of the spinach mixture into a greased 11x7-in. baking dish. Top with half of the potatoes and cheese. Repeat layers. Sprinkle with bacon. Cover and bake at 375° for 10-15 minutes or until bubbly.
Nutrition Facts : Calories 643 calories, Fat 33g fat (20g saturated fat), Cholesterol 109mg cholesterol, Sodium 955mg sodium, Carbohydrate 62g carbohydrate (27g sugars, Fiber 8g fiber), Protein 27g protein.
SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS
This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.
Provided by Kozmic Blues
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- You may choose to cook the sweet potatoes however you prefer.
- I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
- Baking or boiling work well too.
- While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
- Add onions and sauté 2-3 minutes, or until they begin to soften.
- Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
- Add tomatoes with their juices, and the chickpeas, stir to combine.
- Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
- Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
- When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
- Add the cooked sweet potatoes to the liquid, and stir to coat.
- Simmer for another 3-5 minutes, or until flavors are well combined.
- Transfer to serving dish, toss with fresh cilantro, and serve hot.
- This dish is nice served over basmati or brown rice.
SWEET POTATO, SPINACH AND CHICKPEA BAKE
Make and share this Sweet Potato, Spinach and Chickpea Bake recipe from Food.com.
Provided by DangerousWithKnives
Categories < 4 Hours
Time 1h15m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Peel two of the onions and cut each into eight wedges.
- Pour 4 tbsp of the oil in a large roasting tin.
- Add the onion, cubed sweet potatoes and peppers and mix well with the oil.
- Turn the oven to 200c/400F/Gas 6, put the tin in the oven and roast the vegetables for about 35 minutes, turning them half way through.
- Meanwhile peel and roughly chop the other onion.
- Heat the remaining 2 tbsp of the oil in a large frying pan and fry the onion until it begins to soften.
- Add the garlic and spice mix and stir well.
- Add the tinned tomatoes and their juice, breaking them up if necessary with a wooden spoon. Cook for about 5 minutes.
- Stir in the stock, then check the seasoning adding salt and a little sugar to taste.
- Stir in the chickpeas.
- When the vegetables have been cooking for 35 minutes, pour over the spiced tomatoes and chickpeas and mix well.
- Turn the oven temperature down to 190C/375F/Gas5 and cook for another 20 to 30 minutes until vegetables are well cooked, turning them half way through.
- Just before the end of the cooking time, wash the spinach, remove any rough stalks, slice them finely and stir them into the bake.
- Return the tin to the oven for another 5 minutes.
- Serve with sour cream or yoghurt.
Nutrition Facts : Calories 621.7, Fat 33.1, SaturatedFat 9.9, Cholesterol 23.1, Sodium 458.2, Carbohydrate 73.3, Fiber 13.6, Sugar 15.2, Protein 12.7
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