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SWEET POTATOES AND CHICKPEAS IN CHILI SAUCE

 

Get Healthy, Go Vegan Cookbook
by Neal Barnard and Robyn Webb
This is a great meal when you are craving a flavorful and filling comfort food,
Makes 10 Servings
Preparation Time: 20 Minutes
Cook Time: 40 Minutes


INGREDIENTS

    • 3/4 cup vegetable broth
    • 1/2 cup chopped celery
    • 1/2 teaspoon crushed fennel seeds
    • 3 garlic cloves, minced
    • 3/4 cup chopped red onions
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon paprika
    • 1 chipotle pepper in adobo sauce,chopped
    • 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
    • 1 (15-ounce) can chickpeas, drained
    • 1/4 cup chopped fresh parsley
    • Kosher or sea salt to taste
    • Freshly black ground pepper to taste


DIRECTIONS

1. Heat 1/4 cup of the broth in a Dutch oven over medium heat. Add the celery, fennel seeds, and garlic and cook for 2 min- utes. Add the onions, turmeric, paprika, and chipotle pep- per. Cook for 5 minutes, stirring occasionally.

2. Add the sweet potatoes and the remaining 1/2 cup broth, cover, reduce the heat, and simmer for about 25 minutes, stirring occasionally until sweet potatoes are tender. Add the chickpeas and continue to cook for 5 minutes. Add the parsley and season with salt and black pepper.

Did you know?
A chipotle pepper is a jalapeno that has been dried and smoked. It is easy to find them pickled and canned in adobo sauce. Add more or less depending on your taste.


NUTRITION

Per Serving (1/10 of Recipe):  112 calories; 0.9 g fat; 0.1 g saturated fat; 7.1 % calories from fat; 0 mg cholesterol; 3.9 g protein;  22.8 g carbohydrate;  5.2 g sugar;  4.1 g fiber; 301 mg sodium; 46 mg calcium; 1.7 mg iron; 14.2 mg vitamin C; 6818 mcg beta-carotene; 0.9 mg vitamin E
 

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