Warming Sweet Potato + Chickpea Stew


This past week has been full of of busy work, everyday kinda work and exciting projects I am putting a lot of time and energy into. Therefore, I haven’t really had time for the whole dedicate a whole day to recipe testing, and I really like sharing with you what I am eating and loving as of lately. I lead a busy life so you guys probably won’t see too many 6 hour recipes, that require lots of prep coming out of me anytime soon. I also understand that most people are rushing home from work or other commitments and even though I am a food blogger the last thing I want to do too is wait hours for a meal when hanger has already kicked in. What can I say…I’m kinda a realist and an idealist at the same time.

This upcoming week I’ve got meetings, a project that is finally coming to life (I can’t wait to share with you soon, hopefully!), and lots of chores, so meal prepping is probably going to be my lifesaver. I highly recommend meal prepping soups/stews on a relaxing Sunday so you have a quick option for those busy nights.

I’m going to try to make this one brief, but before I drop off I almost forgot to tell you that I am helping cater an event for Lululemon’s Ambassador’s tonight?! How exciting/honouring is that? I can’t wait as it will be my first legit catering gig other than my family! I will update you on my experience either on here or my second home known as Instagram. Ok now onto this super budget friendly recipe inspired by you, since I’ve received lots of requests for recipes with the powerhouse- chickpeas!

Warming Sweet Potato + Chickpea Stew

Serves: 4

Print the recipe HERE.

  • 1 -2 Tbsp of Olive Oil

  • 1/2 large yellow onion (diced)

  • 2 cloves of garlic (minced)

  • 3 medium carrots (cut into discs)

  • 3 tsp medium curry powder

  • 1 tsp cumin

  • 1 tsp turmeric

  • 1 tsp ginger

  • 1 can of diced tomatoes

  • 4 cups veggie broth

  • 1 medium sweet potato (cut into chunks)

  • 1 can of chickpeas (drained and rinsed)

  • 1 large bunch of chopped kale

    Method: In a dutch oven over medium heat add 1-2 tablespoons of olive oil. Next add the onion and garlic, sauteé until fragrant. Next add the carrots and spices, furthering cooking for 1-2 minutes. Add the can of diced tomatoes, vegetable broth, sweet potato cubes, and the chickpeas. Cook for 20-30 minutes until the sweet potato is cooked through, stirring frequently about every 5-10 minutes. Reduce to a medium heat and fold in the kale, cook for a further 5 minutes. Serve over rice or by itself and enjoy!

Latest, FoodEmma HyslopComment