Sweet Potato, Chickpea and Tomato Stew

Published on February 20, 2019 | By
sweet potato soup

I dream about the bold and fragrant flavors in this sweet potato, chick pea and tomato stew. So deeply satisfying. When you mix in the yogurt, nuts and cilantro at the end, it binds and transforms the stew into a rich, creamy, dense amalgamation of flavors and textures. What a grand finale of taste, texture and vibrant colors. A friend of my daughter’s makes this delicious Beyond the Equator 5 seed butter that I used in this recipe. The great thing about it, is it’s allergy friendly for those with nut allergies while still being so flavorful!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 medium onion, chopped
  • 3 fresh tomatoes, seeded and chopped, or 1-28 oz can peeled Italian tomatoes, seeded and chopped
  • 2 carrots, peeled and sliced
  • 2 TBSP olive oil
  • 2 medium sweet potatoes, peeled and cubed
  • 2 garlic cloves, crushed
  • 2 TBSP grated ginger
  • 2 1/2 tsp chili powder
  • 2 tsp cumin
  • 1/4 tsp red pepper flakes, salt to taste
  • 1 tsp smoky paprika
  • 4 cups vegetable stock or water
  • 1 cup packed fresh torn greens such as chard, spinach or kale
  • 3 TBSP nut butter (peanut or I used Beyond the Equator 5-seed butter)
  • 1- 15 oz can chickpeas, drained and rinsed
  • 1/2 cup roasted unsalted peanuts or roasted pepitas, chopped coarsely
  • 1 TBSP of Greek yogurt per serving
  • 2 TBSP cilantro, chopped

Instructions

  1. Heat 2 TBSP olive oil over medium heat in a large pot. A Dutch oven style pot works well. Add the chopped onions, carrots and garlic. Cook slowly, stirring, until onion is soft. Carrots may still be a little crunchy.
  2. Add tomatoes, sweet potatoes, ginger, and other spices. Cook on medium to low heat for about 10 minutes.
  3. Add 4 cups vegetable stock or water. Stir and combine all ingredients well. Bring stew to a gentle simmer and cook for about 30 minutes until the sweet potatoes and carrots are soft but not overcooked.
  4. Add drained and rinsed chickpeas and leafy greens torn into bite sized pieces. I used fresh chard because it was available at the farmer's market. Use any green leafy vegetable that may be seasonal and fresh.
  5. Slowly stir in the nut butter of your choice. I use a 5 seed nut butter but peanut butter works well also. When the leafy greens are wilted and stew is simmering, you are ready to serve. Garnish each bowl of the stew with a handful of crushed peanuts or roasted pepita seeds, a sprinkling of cilantro, and a dollop of Greek yogurt.
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