Sweet Potatoes and Chickpeas in Chili Sauce

Name: Sweet Potatoes and Chickpeas in Chili Sauce
Yield: 4

4 servings

Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD; recipe by Robyn Webb

This dish is both flavorful and filling! Plus, it's packed with disease-fighting antioxidants.

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About the Recipe

313 Calories · 3.9 g Protein · 12.3 g Fiber
Lunch
Gluten-free · Nut-free

Double check the veggie broth to make sure it doesn’t contain gluten.

Makes 4 Servings

3/4 c (180 mL) vegetable broth

1/2 c (120 g) celery, chopped

1/2 tsp (2.5 mL) fennel seeds, crushed

3 cloves garlic, minced

3/4 c (180 g) red onions, chopped

1/2 tsp (2.5 mL) turmeric

1/4 tsp (1.2 mL) paprika

1 chipotle pepper in adobo sauce, chopped

2 lb (or ~6 ) sweet potatoes, peeled and cut into 1-inch (2.5-cm) cubes

1 15-oz can (228 mL) chickpeas, drained, rinsed

1/4 c (20 g) fresh parsley, chopped

to taste iodized salt (optional)

to taste ground black pepper (optional)

Heat 1/4 c (60 mL) of the broth in a Dutch oven over medium heat. Add the celery, fennel seeds, and garlic, and cook for 2 minutes.
Add the onions, turmeric, paprika, and chipotle pepper. Cook for 5 minutes, stirring occasionally.
Add the sweet potatoes and the remaining 1/2 c (120 mL) 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, to taste.