Sweet Potato and Chickpea Stew over Quinoa
This is a great and nutritious meatless meal that is loaded with rich flavors. I love any recipe that includes quinoa and sweet potatoes. They are two of my favorite foods and pair great in this dish.
The textures and flavors in this dish are great. The crunch and nuttiness from the quinoa, the chewiness from the garbanzo beans and the starchiness of the potato make this a perfect balanced dish.
I paired this dish with vegan cornbread and it was the perfect side dish. You really don't even need a side with this because it is so filling, but cornbread can be pretty irresistible.
I am so excited for you to make this dish. If you enjoy doing meatless Mondays, then this is the meal to try for your next meatless meal this Monday.
Sweet Potato and Chickpea Stew over Quinoa:
(original recipe from: http://naturallyella.com)
1 cup quinoa
2 cups water
2 tablespoons olive oil
2 sweet potatoes, peeled and cubed
1/2 onion, diced
2 garlic cloves, minced
1 1/2 teaspoons cumin
1/2 teaspoons ginger
1/2 teaspoon salt
2 15 oz cans diced tomatoes
1 cup vegetable broth
2 cups garbanzo beans
4 handfuls spinach, chopped
- Cook the quinoa according to directions and set aside.
- In a large pan heat the olive oil. Add the onions and cook for 5 minutes. Add in the garlic, cumin, ginger and salt. Cook for another minute.
- Stir in the sweet potatoes, diced tomatoes, vegetable broth and garbanzo beans. Cover and simmer for about 20 minutes, until the sweet potatoes are tender.
- Stir in the spinach and cook for another minute or two, until wilted. Serve the stew over the quinoa and enjoy!