Table of Contents
Healthy chickpea and sweet potato stew
Both chickpeas and sweet potatoes are real superfoods and provide you with healthy fiber, magnesium, potassium, vitamin C and vitamin E, among other things. In combination with the other foods, the result is not only a particularly tasty but also healthy dish. Enjoy your meal!
20 minutes
30 minutes
light
Vegetarian, vegan
Fast dishes, soups & stews
ingredients
for 4 servings
- 1/2 bunch coriander
- 50 g peanut kernels
- 1 onion
- 2 cloves of garlic
- 1 red chili pepper
- 1 red pepper
- 400g sweet potatoes
- 2 tbsp canola oil
- 1 tin diced tomatoes (400 g)
- 2 teaspoons vegetable broth
- 90 g peanut cream
- salt
- cayenne pepper
- 1 tsp brown sugar
- 1 tin chickpeas (drained weight 265 g)
- 100 g baby spinach leaves
preparation
- Wash the coriander, pat dry, pluck off the leaves and chop. Finely chop the peanuts and mix with the coriander. Peel the onion and garlic, chop both finely. Wash the chili, halve lengthwise, remove the seeds and cut the pod into rings.
- Wash the peppers, cut in half, remove the seeds and the white membranes and cut the peppers into large cubes. Peel the sweet potatoes and cut into pieces.
- Sauté the onion and garlic in the heated oil. Add the peppers, sweet potatoes, tomatoes, stock, peanut butter, 350 ml water, some salt and cayenne pepper and cook covered for 20-30 minutes. Sauté the chili in a small non-stick pan, sprinkle with the sugar and allow to caramelize.
- Pour the chickpeas into a colander, rinse and drain. Wash the spinach, add to the stew with the chickpeas and cook for another 5 minutes. Season the stew to taste, place on plates, garnish with the coriander and peanut mixture and the caramelized chilli and serve.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 2,167 kJ 518 kcal |
| fat | 25.0 g |
| carbohydrates | 48.0 g |
| protein | 19.0 g |
