Description
A hearty, comforting stew brimming with sweet potatoes, mushrooms, chickpeas, and bold spices — this plant-powered dish is rich in flavor, fiber, and nourishment, perfect for cozy evenings.
Ingredients
- 2 tablespoons olive oil, avocado oil, or ghee
- 1 large onion, finely diced
- 4 fresh garlic cloves, pressed
- 1 tablespoon smoked paprika
- 4 cups vegetable stock
- 2 tablespoons arrowroot powder, gluten-free flour, or cornstarch
- 2 lbs sweet potatoes or yams, peeled and cut into 2-inch cubes
- 2 lbs brown mushrooms, sliced
- 2 tablespoons tomato paste
- 1 (15.5 oz) can chickpeas, drained
- Sea salt and freshly ground black pepper, to taste
- A handful of parsley, minced (for garnish)
Instructions
- Heat the oil in a large Dutch oven over medium heat.
- Sauté the onion for 3–4 minutes, until softened.
- Stir in garlic and smoked paprika, and cook for 30 seconds until fragrant.
- Pour in the vegetable stock and bring to a boil.
- In a small bowl, whisk the arrowroot powder (or alternative) with 2 tablespoons of stock or water to make a smooth slurry.
- Stir the slurry into the pot to thicken the broth.
- Add sweet potatoes, mushrooms, tomato paste, and chickpeas to the pot.
- Reduce heat to a low simmer, cover, and cook for about 20 minutes or until vegetables are tender.
- Season with sea salt and freshly ground black pepper to taste.
- Garnish with minced parsley and serve warm. Optional: add a dollop of unsweetened coconut yogurt or a splash of coconut milk.
Notes
- For extra creaminess, stir in a splash of coconut milk before serving.
- Use any variety of mushrooms or a mix for added texture.
- Pairs well with crusty bread or brown rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup & Stew
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 7g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
