Recipes

Vegan Sweet Potato and Chickpea Stew

Oil-free, Gluten-Free, Soy-Free, Nut-free

This warming stew has been a staple in my kitchen this Fall and will continue to be throughout Winter. I can’t get enough sweet potato all year long but it’s especially satisfying in the cold months! The chickpeas give this recipe a protein source and the nutritional yeast gives it lots of nutrients and vitamin B12. It’s so nurturing, very filling and it smells amazing! I’ve been taking this to work for lunch and I’ve been getting compliments from others about how good it smells and one colleague asked for the recipe. It’s been a winner in my lunchroom and I’m sure it will be in yours too! 😄

Since it can make between 4-6 servings, depending on your size of serving, it’s a great option for meal prep. It comes together in about an hour so it’s pretty quick and simple to make. I hope you make this recipe and enjoy it! Let me know in the comments below if you do 😊

Recipe

Prep and Cook Time: 1 hour
Makes four 2 1/4 cup sized servings (or 5-6 smaller serving sizes)

What You Need

1 large stock pot
Vegetable peeler for the sweet potato

Ingredients

6 cups low sodium veggie broth
2 garlic cloves, minced
2 shallots, finely chopped
2 sweet potatoes, peeled and chopped
1 19 oz. can of chickpeas
1/2 cup nutritional yeast
1 tbsp tahini
1 bay leaf
1 1/2 tsp salt
1/2 tsp rosemary
1/2 tsp thyme
2 1/2 tsp ground Coriander
2 big handfuls of spinach
1. In a large stockpot, sauté the garlic and shallots over a low heat in 1/4 cup of the veggie broth for about 2-3 minutes. The shallots should start to look translucent.
2. Add in the rest of the veggie broth and then all the remaining ingredients except for the spinach. Turn the heat up to a high and cover the pot until it comes to a boil. Lower the heat to medium and let it simmer uncovered until the sweet potato is soft (about 20 minutes). Stir occasionally.
3. Once the sweet potato is mostly soft, add in the 2 big handfuls of spinach and let it cook down for 1-2 minutes. Take out the bay leaf and discard.

Either serve immediately or transfer to your meal prep containers. It will keep for about 1 week in the fridge and longer in the freezer.

If you try out this recipe, I would love to know what you think of it or see a picture of your recreation! Comment on this post or tag me in your pictures on instagram @nicolemgallant 😊

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