Vegan Chickpea Stew (Print Version)
# Ingredients:
01 -
1 tablespoon grated fresh ginger.
02 -
1 large onion, diced.
03 -
4 cloves garlic, crushed.
04 -
2 teaspoons turmeric powder.
05 -
1 teaspoon ground cumin.
06 -
1 tablespoon olive oil.
07 -
1 1/2 cups heavy cream (or use a 13-ounce can of thick, unsweetened coconut milk for a non-dairy option).
08 -
2 teaspoons garam masala.
09 -
1 tablespoon agave (use honey if not vegan).
10 -
1/4 to 1/2 teaspoon red pepper flakes (optional, to add heat).
11 -
28 ounces of drained chickpeas (around 2 cans).
12 -
3 cups diced sweet potatoes, peeled.
# Instructions:
01 -
In a pan over medium heat, heat up the olive oil. Toss in the onion, garlic, and ginger. Cook until everything’s soft, which should be about 3 to 5 minutes. Take it off the heat once done.
02 -
Put the cooked onion mix into a blender. Add in the cream (or coconut milk if dairy-free), honey (or agave), turmeric, garam masala, cumin, and a little salt. Blend it all together until smooth.
03 -
Pour the curry mix from the blender into your slow cooker. Stir in the chickpeas and sweet potatoes so they’re fully covered with the sauce.
04 -
Cover the slow cooker with the lid and cook like this: either on HIGH for about 4–5 hours, or on LOW for 6–8 hours.
05 -
You’ll know it’s ready once the sweet potatoes are soft enough to pierce with a fork. Dish it out warm and finish with some fresh cilantro if you’d like. Pair it with basmati rice or tuck it into naan or chapati.
# Notes:
01 -
For a vegan option, swap out the heavy cream for canned coconut milk and use agave instead of honey.
02 -
This dish is gluten-free and can quickly be made dairy-free too.