FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Meatless & Vegetarian pg 3 >  Sweet Potatoes & Chickpeas

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines, and other publications. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

Chef with red wine glass

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
 

 

                    RELATED RECIPES

Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.