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–+ servings
chickpea stew recipe.

Chickpea Stew

Crazy Vegan Kitchen
Learn how to prepare this chickpea stew using simple ingredients. Ready in less than an hour, it’s easy to make, and a healthy and filling meal! 
5 from 1 vote
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 152 kcal

Ingredients
  

  • 1 tablespoon Olive Oil
  • 1 large red onion sliced into crescents
  • 2 teaspoons Garlic minced
  • 1 small Sweet Potato peeled cut into 1 cm cubes (3 oz or 100 grams)
  • 1 1/2 teaspoons Ground Cumin
  • 2 teaspoons Harissa Paste
  • 14 ounces Tomatoes canned
  • 14 ounces Chickpeas canned
  • 1/2 cup Vegetable broth
  • 2 teaspoons Sugar
  • 2 teaspoons Maple Syrup
  • 3 oz Baby Spinach
  • 1 teaspoon Salt to taste
  • 1 oz Slivered Almonds toasted
  • 1 tablespoon Parsley Chopped

Instructions
 

  • In a deep saucepan, heat olive oil up. Fry sliced onion and garlic on low heat till onion turns translucent, about 5 minutes. Add tiny diced sweet potato to the pan and stir to coat in olive oil.
  • Add Ground Cumin and Harissa Paste to the pan, and stir/cook for a minute or two to toast the spices off. After 2 minutes, pour in can of Crushed Tomatoes into the pan, along with drained chickpeas and 1/2 cup of Vegetable stock. Stir well.
  • Add Sugar and Maple Syrup to pan, stir well, and cover pan with a lid. Let simmer, on low to medium heat, for about 25 minutes, or until sweet potato has softened.
  • During hat 25 minute simmering time, stir the stew every 10 minutes or so to prevent scorching at the bottom of the pan.
  • Once sweet potato is softened, add Baby Spinach into the pan, cover with a lid for a minute to let spinach wilt, and then uncover and stir spinach in.
  • Taste, and season appropriately with Salt and Pepper.
  • Serve with a side of Brown Rice, and top stew with Toasted Slivered Almonds and Chopped Parsley.

Notes

TO STORE: Leftover chickpea stew can be stored in the refrigerator in an airtight container for up to 5 days. 
TO FREEZE: Place the leftovers in an airtight container to keep in the freezer for up to 3 months. 
TO REHEAT: Heat it in the microwave or a pot on the stove before serving. 

Nutrition

Serving: 1servingCalories: 152kcalCarbohydrates: 19gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 773mgPotassium: 390mgFiber: 3gSugar: 8gVitamin A: 6794IUVitamin C: 11mgCalcium: 84mgIron: 3mg
Keyword chickpea stew
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