This vegan and nut-free European sweet potato stew is light yet filling, made from nutritious ingredients such as onions, sweet potatoes, acorn squash, carrots, chickpeas and tomatoes with added raisins for sweetness.
Special diets: Vegetarian | nuts-free | vegan | gluten-free | eggs-free | soy-free | lactose-free |
️Allergens:
⏱ 60 mins – easy
🍽 6 servings – 399 kcal per serving
|
Serving
343g |
Fat
20g |
Sat. fat
1g |
Sodium
467mg |
|
Carbs
50g |
Fibers
9g |
Sugars
17g |
Proteins
7g |
INGREDIENTS
- ½ tsp salt
- 1 onion
- 2 cloves garlic
- 1 tsp turmeric
- ½ tsp curry powder
- ½ tsp cumin
- ¼ tsp cayenne pepper
- ¾ tsp cinnamon
- ¼ tsp ground nutmeg
- 2 sweet potatoes
- 1 acorn squash
- 3 carrots
- ½ cup vegetable broth
- 15 ounces chickpeas
- 15 ounces tomatoes
- ½ cup sunflower oil
- ½ cup raisins
TOOLS
- 1 peeler
- 1 knife
- 1 colander
- 1 pot
- 1 stirring spoon
- 1 serving plate
- 1 cover lid
STEPS
Peel the onion and sweet potatoes, then dice them. Next, peel and mince garlic cloves.
Peel the acorn squash with a peeler.
Deseed the acorn squash and dice it into 1-inch cubes. Peel and cut carrots into cubes.
Rinse and drain chickpeas in a colander.
Heat sunflower oil in a pot. Add onions and cook for 2 minutes. Stir in garlic, turmeric, curry powder, cumin, cayenne pepper, cinnamon, and ground nutmeg for 2 minutes. Add vegetable broth, sweet potatoes, acorn squash, and carrots to the pot. Stir well, then cover with a lid and let it simmer on low heat for 5 minutes. Remove the lid, add tomatoes, raisins, and chickpeas. Give it a stir, then cover it with a lid again and cook on low heat for 30 minutes.
Transfer the sweet potato stew to a serving plate.
It’s ready to be served !
