Indian Chickpea Sweet Potato Stew
, 1 h, Serves 4
A fragrant vegan stew of chickpeas and sweet potatoes spiced with cumin, mustard, and garam masala, finished with fresh herbs.
| prepPeel and finely dice sweet potatoes | |||||||||
| prepFinely dice onions; mince garlic; grate or mince ginger | |||||||||
| prepDrain and rinse chickpeas | |||||||||
| prepFinely slice Swiss chard into ribbons | |||||||||
| prepRoughly chop cilantro; finely chop mint | |||||||||
| prepThinly slice red onions for serving | |||||||||
| 2 tsp black mustard seeds | Toast mustard & cumin seeds, 1–2 min | Add oil, cook onions until golden, 5–7 min | Add garlic & ginger, cook 1–2 min | Add bay leaves, spices & chickpeas, cook 5–6 min | Deglaze, add sweet potatoes, tomatoes & salt | Simmer 30 min until potatoes tender | Add chard, cover & cook 5 min, remove bay leaves | Stir in cilantro & lemon juice | Serve with mint, red onion & yogurt |
| 1 1/2 tsp whole cumin seeds | |||||||||
| 30 ml coconut oil | |||||||||
| 2 medium yellow onions, finely diced | |||||||||
| 6 garlic cloves, minced | |||||||||
| 1 1/2-inch piece fresh ginger, grated or minced | |||||||||
| 3 bay leaves | |||||||||
| 1 tbsp garam masala | |||||||||
| 2 tsp ground coriander | |||||||||
| 1 tsp ground turmeric | |||||||||
| 1/2 tsp Indian red chili powder or 1/4 tsp cayenne pepper | |||||||||
| Freshly cracked black pepper, generous amount | |||||||||
| 2 (425 g) cans chickpeas, drained and rinsed | |||||||||
| 480 ml water or vegetable broth | |||||||||
| 450 g peeled and finely diced sweet potatoes | |||||||||
| 1 (410 g) can crushed tomatoes | |||||||||
| 1 1/2 tsp kosher salt | |||||||||
| 115 g Swiss chard, finely sliced into ribbons | |||||||||
| 1 1/2 tbsp fresh lemon juice | |||||||||
| 15 g fresh cilantro, roughly chopped | |||||||||
| 10 g fresh mint, finely chopped | |||||||||
| Thinly sliced red onions (for serving) | |||||||||
| Coconut yogurt (for serving) | |||||||||
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