-
One Pot Powerhouse Chickpea Stew
Servings: 8by Phyllis Smith47 recipes>( Borrowed/Adapted from Meg Wolff) High in fiber, low in fat, delicious served over sliced ready-made polenta. Ingredients
- One-Pot Powerhouse Chickpeas!
- 1 onion, cup in large pieces
- 6-8 large button mushrooms, quartered
- 1 tablespoon olive oil (oil can be omitted, if necessary, and water can be used)
- 1 tablespoon hot curry powder
- 1 teaspoon cumin
- ½ teaspoon sea salt
- 2 cups filtered water
- 2 14 oz. cans chickpeas, rinsed and drained, or 1½ cups of dried chickpeas soaked overnight and cooked for 1 hour
- 1 sweet potato, cut into small ½-inch squares (keep skin on)
- 2 14 oz. cans diced tomatoes,
- 2-3 cups washed spinach)
Directions
- In a large soup pot, add olive oil, onion, mushrooms, spices and sea salt, and saute for 2-3 minutes. Add the water, bring to a boil and reduce heat to simmer. Add chickpeas, sweet potatoes, tomatoes and simmer, covered, for about ten minutes, until sweet potatoes are just tender.
- Stir in spinach and cook for a few more minutes.
- Serve.
Similar Recipes
Reviews
Leave a review or comment