Spicy Vegan Potato and Chickpea Stew from SkinnyMs.com

by on January 14, 2014


Spicy Vegan Potato Chickpea Stew SkinnyMs.com

I have another great recipe to share with you from SkinnyMs.com that is right up your alley! Sometimes I just cannot decide what I would rather go for at night – potatoes or chickpeas… Well good news! This recipe has both so it’s hearty, filling yet still incredibly healthy and whole food based. Really you can’t go wrong and what’s even better is that is’s quick and easy to make.

I am still freezing my butt off in Canada and all I can think of is making warm easy meals that can do away with my chills. You know the ones you get when you spend all day working on your computer :( Although I looove having a slow cooker, sometimes I am just not that organized in the morning so having fast stove top recipes REALLY is a lifesaver. Just toss it together and voila! A one pot wonder!!

So now that I’ve got you all excited and hungry you have try this recipe and let me know what you think! P.S. Did I mention it’s gluten free as too :)

Spicy Vegan Potato and Chickpea Stew

Ingredients:

1 onion, diced
2 cloves garlic, minced
1 teaspoon turmeric
1 teaspoon ground cumin
1 tablespoon curry powder, preferably hot
2 15 ounce cans diced tomatoes with juices (I use Muir Glen Organics)
2 large potatoes, peeled and cubed (you can also try yams or sweet potatoes!)
2 cups homemade vegetable broth (or low sodium)
2 15 ounce cans chickpeas, rinsed and drained
Sea salt and freshly ground black pepper, to taste
Fresh chopped cilantro, for garnish

Stove top Directions: (Provided by LowFatVeganChef.com)

1. Heat a skillet over medium heat. Add the onions {and dry sauté or use a little water}. Cook until the onions are soft. Add the garlic and spices and cook for another minute until very fragrant.

2. Add the remaining ingredients and bring to a boil. Reduce to a medium heat and cook for 15-25 minutes (depending on the size of your potatoes) or just until the potatoes are tender.

3. Season with salt and pepper.

4. Garnish with cilantro.

Slow Cooker Directions: (Provided by SkinnyMs.com)

1. Heat a skillet over medium heat. Add the onions {and dry sauté or use a little water}. Cook until the onions are soft. Add the garlic and spices and cook for another minute until very fragrant.

2. Transfer this mixture to your slow cooker and add the rest of the ingredients. Cover and cook over low heat until potatoes are tender and slightly thickened.

3. Season with salt and pepper.

4. Serve topped with the chopped cilantro.

{This recipe was edited to omit the oil used in cooking to be in line with my reader’s preferences}

Yields: 6 servings | Serving Size: 1 cup |Calories: 385| Previous Points: 7| Points Plus: 9| Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 45 mg | Carbohydrates: 70 g | Dietary Fiber: 18g | Sugars: 14 g | Protein: 18 g |

Thank you to SkinnyMs.com for allowing me to share this recipe with you!

{ 3 comments… read them below or add one }

1 vaseux January 30, 2014 at 11:23 PM

I didn’t have turmeric, so I used paprika. I also added shredded carrots and spinach. It was super delicious and it made A LOT of food! I had lunch for quite a few days afterwards! :)

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2 Reggie January 27, 2014 at 6:15 PM

Had this last night, very easy AND yummy! I used sweet potatoes, and it was delicious. The sons had seconds. It was low sodium so my mom could eat it also. 8)
Thanks for the recipe!

Reply

3 Ryan January 16, 2014 at 7:36 AM

First of all the photo is absolutely fantastic. It really makes it look scrumptious. My question is would you be happy for this recipe to be recreated in a Vegan Cafe as a trial to see how it goes down or is the recipe only for home use?

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