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Saturday, June 7, 2014

Spicy Chickpeas, Sweet Potato, and Spinach Stew


Ingredients:

  • 2 sweet potatoes, 1/4 and sliced 1/2" thick
  • 2 tablespoons olive oil
  • 1 can roasted green chilies
  • 2 cans chick peas, drained(or three cups)
  • 1 can coconut milk, unsweetened
  • 1" piece of ginger, peeled and minced
  • 1 1/2 onion, diced
  • 1 red pepper, diced
  • 1 orange pepper, diced
  • 1 yellow pepper, diced
  • 1 can chopped tomatoes
  • 32 ounces organic chicken stock
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1/2 teaspoon allspice
  • 1 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 4 cups fresh spinach
  • salt and pepper
  • white or brown rice

Toss sweet potatoes in oil, season and roast on baking sheet at 400, for 30-35 minutes or until golden.


Heat oil in stock pot, add onion and peppers.  Saute briefly.  Add tomatoes, chicken stock, chickpeas and spices.  Simmer on low heat 30-45 minutes.  Add coconut milk and heat through.*




Remove from heat, add cilantro, mint and spinach. Add roasted sweet potatoes.

Season with salt and pepper. Serve over rice. Yum!

*alternatively throw all ingredients(except fresh herbs and spinach, add those off heat) into a slow cooker on medium heat 2-3 hours.







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