Servings: 2-4 serving(s)
Prep time: 10 minutes
Total time: 40 minutes
Cooking time: 30 minutes
My neighbour Robyn and I share a love of chickpeas. One of the best curries I have ever tasted was Robyn’s chickpea curry, a surprisingly speedy bean, tomato and spice dish that is wonderfully flavourful and doable for a weeknight meal.
Another favourite is her sweet, creamy Thai inspired Chickpea Sweet Potato Stew. Spiced with as much heat as you like, the flavour is balanced with the sweet potato and the savoury sweet of a little molasses.
This is a substantial vegetable dish. With two sweet potatoes, a good amount of baby spinach and some peas this makes a hearty meal.
As well, I have been known to toss in half a pound of shrimp and a tablespoon of fish sauce to take the flavours in a different direction.
I serve this chickpea sweet potato stew over brown basmati rice with a little mango salsa on the side. Leftovers are delicious for lunch the next day.
Robyn’s Chickpea Sweet Potato Stew Recipe
- 2 Tbsp. olive oil
- 1 large onion, diced
- 3 or 4 cloves garlic, chopped
- a small knob frozen ginger
- 1-2 tsp. Thai curry paste (you decide how spicy you want it)
- 2 sweet potatoes, peeled and cubed
- 2 cups cooked chickpeas (about 1 can)*
- 1 14 ounce can coconut milk (400 ml)
- 1 cup orange juice
- 1/2 cup natural peanut butter or almond butter
- 1-2 Tbsp. Crosby’s Fancy Molasses
- 1 cup frozen green peas
- A few handfuls baby spinach
- a handful chopped cilantro
- Sea salt, to taste
- Add a splash or two of oil to a stockpot over medium heat. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so.
- Grate the frozen ginger into the pan with a Microplane grater or standard box grater and add the Thai curry paste.
- Continue cooking until the spices are heated through and fragrant, another few minutes.
- Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes.
- Stir in the molasses, peas, spinach and cilantro.
- Season with salt. Serve over rice.
*If you’re using dried chickpeas soak then cook about a cup for this recipe. (You’ll end up with about 2 1/2 cups of cooked)
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