Sweet potato peanut stew with chickpeas (vegan, GF, one-pot, easy)
This vegan sweet potato peanut stew with chickpeas is a (delicious) mouthful! It's a one-pot meal that will make your belly happy.
Ingredients
- 1 large onion | 250g; diced
- 1 tbsp ginger root | minced
- 3 cloves garlic | minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 6-oz can tomato paste | 170g; the concentrated kind (not tomato puree!)
- 3 medium carrots | 300g; diced
- 3 medium sweet potatoes | 600g; peeled and diced
- 1 vegan bouillon cube | 10g
- 4 cups water | 960g
- 4 cups chopped veggies | 500g; any kind (I used 1/2 head cabbage)
- 1 1/2 cups cooked chickpeas | 250g (or one 14-oz can, drained); or use cooked beans of your choice
- 1/4 cup creamy peanut butter | 64g; plus more to taste
- 1/2 tsp red chili flakes | or to taste
Instructions
- In a large pot, heat some oil (or water) and sauté the onion, ginger, and garlic for 5 minutes.
- Add in cumin, chili powder, tomato paste, and carrots. Stir well to incorporate and cook for 5 minutes, or until fragrant.
- Add in sweet potatoes, chopped veggies, bouillon cube, and water. Cover the pot and bring to a boil, then reduce the heat to low. Stir well to make sure the bouillon cube has dissolved.
- Simmer for 10-15 minutes, or until all the vegetables are tender.
- Stir in chickpeas, peanut butter, and red chili flakes. Simmer for 3-5 more minutes to let the flavors mingle.
- Season with salt, pepper, and lemon juice to taste, then serve warm.