Happy National Eat a Sweet Potato Day – Who knew there was such a fabulous occasion? Here’s a combo of chickpeas, sweet potatoes and rich coconut all in one bowl. We love these Indian flavors – especially when it’s cold outside – or even if its not!
Garam Masala is the highlighted herb this week! It can help aid in digestion, provide antioxidants to the meal, help lower blood pressure, and possibly reduce inflammation. Cumin is one of the most popular ingredients within this herb blend and it is helpful in reducing inflammation and providing anti-cancer properties. Since there is no standard recipe for garam masala, the health benefits are going to differ. But remember, the sum of all the spices within the herb blend can provide you with a wealth of benefits each time you use the mixture!
Chickpea, Sweet Potato and Coconut Stew with Indian Flavors
- 4 TB Coconut Oil, melted and divided
- 1 Large Sweet Potato, cut into 1” cubes, peeled if necessary
- 1 TB Garam Masala
- 1 Tsp Cumin
- ½ Tsp Each Sea Salt and Freshly Ground Black Pepper
- 4 Cups Chopped Red Onion (1 Large)
- 3 Grated Garlic Cloves
- 2 Jalapeños, seeded, ribbed and chopped
- 4” Fresh Ginger, peeled and grated
- 1 TB Coriander
- 1 ½ Cups Veggie Stock
- 1 (15 OZ) Can Coconut Milk
- 2 (15 OZ) Cans Chickpeas, drained and rinsed
- ¼ Cup Chopped Cilantro
- 2 TB Unsweetened Coconut Flakes
- 1 Lime in Wedges
Preheat the oven to 400F. On a sheet pan, toss the potatoes with 2 TB oil, garam masala, cumin and salt and pepper. Roast until soft about 20 minutes, remove and set aside.
While the potatoes are roasting, add the remaining oil to a large sauté pan and over medium high heat, cook the onion and jalapeños until soft, about 5 minutes, stirring frequently. Add the garlic, coriander and ginger and cook and stir for 1 minute or until aromatic. Add the veggie stock, coconut milk and chickpeas and cook stirring occasionally for about 15 minutes. Using a potato masher, mash some of the chickpeas to add texture to the stew.
Add in the cooked sweet potatoes and warm for about 5 minutes before serving in bowls, topped with cilantro and coconut flakes and lime wedges.