Hearty and spicy chickpea turmeric stew, made with nutrient-packed sweet potatoes and fragrant fresh turmeric! Gluten-free, vegan recipe.
Season to taste with salt and additional lime juice. Serve hot, with rice and fresh herbs if desired. (Mine is topped with cilantro).
I found a big jar of unsweetened 100% pineapple juice with pulp for about $3 in the natural section of my regular grocery store. The extra not used in this recipe is really delicious for drinking on its own, mixed with carbonated water (naturally sweetened pineapple soda!), or in cocktails.
Other chili peppers can be used. Adjust the amount based on the spiciness of the pepper and your own preferences.
THAI RED CURRY COCONUT BACON: For a super amazing topping that takes this dish to the next level, try this: combine 1.5 cups coconut flakes with 1 tbsp soy sauce, 1 tbsp red curry paste, 1 tbsp pineapple juice, and 1/2 tsp liquid smoke. Bake on a parchment lined baking sheet at 275 degrees Fahrenheit, stirring every 5 minutes, until crisp. Use to top the stew.
Chickpea Turmeric Stew originally printed from https://yupitsvegan.com/chickpea-turmeric-stew/ January 8, 2020