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Chunky Chickpea and Sweet Potato Stew [Vegan, Gluten-Free]
This chunky veggie stew is a nutrient-dense powerhouse that will nourish your body while still oozing comfort. It is made with the typical stew culprits – onion, celery, tomato paste, bay leaves, water – with a few yummy additions, like cooked chickpeas, sweet potato, and vegan Worcestershire sauce for a boost... Read More
Ingredients You Need for Chunky Chickpea and Sweet Potato Stew [Vegan, Gluten-Free]
How to Prepare Chunky Chickpea and Sweet Potato Stew [Vegan, Gluten-Free]
- Chop all of your vegetables and measure out all of your ingredients first. This will make it easier to throw together.
- Now, heat a pot for about one minute so that it gets nice and hot, and then add the onions.When the onions start to stick, add two tablespoons of water to the pan and stir. This will help caramelize the onions and get the stuck bits off from the pan. Continue to cook for 5-7 minutes until the onions are nice and brown, adding a tablespoon of water at a time when the onions start to stick.
- Add the carrots, celery, sweet potato, garlic, Worcestershire sauce, tomato paste, black pepper, and sea salt and stir until everything is combined.
- Add the rice flour and stir until everything is incorporated and then slowly add in the water, stirring as you go.
- Add the bay leaves, cover the pan with a lid at angle and simmer for 30 minutes.
- It’s important to stir the stew frequently as it cooks so the ingredients don’t stick to the bottom of the pan. Stir it every few minutes.
- After 30 minutes, add the cooked garbanzo beans and the parsley, stir, and cook for an additional 15 minutes, until the vegetables are soft to your liking.
- Continue to stir every few minutes during this last bit of cooking.
- When serving, do not serve the bay leaf.
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