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Chickpea and sweet potato stew

Vegetables30 minutes2 people250 calories
1/52/53/54/55/5 (42 votes)
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By Mayra Fernandez Joglar

chickpea-sweet potato-and-vegetable stewthermorecetas

Today I bring you a chickpea and sweet potato stew that you are going to love especially on cold winter days. It's made with a little bit of here and a little bit of there, so it's a harvest recipe perfect for cleaning the fridge.

This recipe has two main ingredients: chickpeas and Sweet potato. The latter is a tuber that we will find on the market in autumn and winter. It is very similar to the potato although its flavor is sweeter. You can make an infinite number of recipes and even sweet recipes.

Chickpeas are the legume that we like the most at home. Before we had some other setback when we forgot to soak the chickpeas but since we have started the trick of soaked chickpeas we never fail and it allows us to improvise and prepare dishes on the go.

Our favorite trick is to have frozen chickpeas already soaked but uncooked. That is, when we go to the market we buy a lot of chickpeas. That same night we put them on soaking in different containers. The next morning, we remove the water and pack them according to the portions that we are going to cook. We put them in the freezer and they are ready to prepare a stew or a warm winter broth. Thus, even if we get lost, nothing will happen because we can put them directly in the pot to cook.

Although we always have the option of opening a boat and launching ourselves to prepare this rich stew chickpeas and sweet potato.

Chickpea and sweet potato stew

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A useful recipe for winter days.

  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Calories: 250
  • Rations: 2
  • Cooking time:
  • Total time:

Ingredients

  • 25 g of red pepper
  • 25 g of green pepper
  • 50 g onion
  • 1 garlic clove
  • 25 g olive oil
  • 1 pear tomato
  • 100 g sweet potato
  • 1 teaspoon (coffee size) of La Vera paprika
  • 30 g of white wine
  • 250 g of vegetable broth
  • 200 g of cooked chickpeas
  • Salt and pepper

Preparation

  1. We will start the recipe by chopping the peppers. To do this, we wash them and remove the seeds and white filaments inside. We chop them big and put them in the glass. We bite them during 1 second, speed 5. We withdraw and reserve.

  2. Without washing the glass, add the peeled onion and the garlic, also peeled and crushed. We bite during 3 seconds, speed 5. We lower the pieces towards the blades and add the 25 g of olive oil. We poach during 5 minutes, 100º, speed 1.

  3. Then we add the reserved peppers. We continue poaching for 2 minutes, 100º, speed 1.

  4. Add the sweet potato, peeled, washed and cut into small cubes. Programs 3 minutes, 100º, speed 1.

  5. We take the opportunity to wash, dry and grate the tomato that we will incorporate when the time is up. We season and we program 5 minutes, 100º, speed 1.

  6. We pour the wine and program 2 minutes, varoma temperature, speed 1, without beaker. It is important to give him a strong heat stroke so that the alcohol evaporates.

  7. Add the La Vera paprika and the vegetable broth. We heat it until it starts to boil by programming 4 minutes, 100º, speed 1.

  8. Add the cooked chickpeas and let them cook together for 8 minutes, 100º, speed 1, left turn. We check that the sweet potato is soft. It will depend on the piece itself but also on the size of the cubes. If they are still smooth, we can extend the cooking for 2 or 3 minutes at the same temperature and with the left turn on.

  9. Divide the stew into 2 bowls or deep plates, sprinkle chopped parsley on top and serve it right away.

More information - Sweet potato cake

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Discover other recipes of: Celiac, Healthy food, Vegetables, Less than 1/2 hour, Tricks, Vegans

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