Chickpea & Sweet Potato Stew



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44 Comments

  1. Ingredients

    3-14.5oz cans of Chickpeas, drained and rinsed
    1 Large or 2 Smaller Sweet Potatoes, peeled and finely diced
    2 Tbsp of Olive Oil
    1 Large Onion, minced
    3 Cloves of Garlic, minced
    1 Tbsp of Ginger, minced or grated
    2 tsp of Garam Masala
    2 tsp of Chili Powder
    1 Tbsp of Turmeric
    1 Tbsp of Cumin seeds (or 2 tsp of ground cumin)
    1 Tbsp of Coriander seeds (or 2 tsp of dry coriander)
    2 cups of Coconut Milk (1 14.5oz can will do perfectly)
    6 cups of Water of Veggie Broth
    4 cups of Greens of Choice, I like Tuscan Kale or Chard
    Salt and Pepper to taste
    Fresh Cilantro and Fresh Lime Juice to serve

  2. It seems to look OK I wouldn’t use these spices I’m just not a fan of that combination spices and I can’t make it right now. I don’t have a stove. We have a microwave. I’m in a college dorm I’m a freshman

  3. I made this last night it was amazing! We ate leftovers for dinner. I will be making this dish again. I love the lime and cilantro at the end it really made the dish. Thanks for Sharing your recipe!

  4. Cooked it for dinner and I am currently eating. Had to stop so I could rave about how delicious it is. It was so easy and quick to put together, a fantastic weeknight meal loaded with flavor. She never fails me.

  5. Hey Laura! Made this recipe tonight and my family loves it (even my 11 months old boy). It’s healthy yet comforting, just just just so good. Love your channel, kisses from south of France!

  6. Ok I’m following along with the written recipe and this doesn’t match the written recipe. The written recipe doesn’t mention the use of the mortar and pestle and talks about putting stuff in a food processor. This video makes it seem so much easier

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