Sunday, May 5, 2013

Chickpea and Sweet Potato Medley (gluten free, dairy free, vegetarian)

Well hello fabulous you!  How is your weekend?  I am up in gorgeous Northern California - we are up visiting family this weekend (which is only about a 2 1/2 hour drive north of us from here in the Sacramento Valley).  My awesome-possum sister is visiting from New York!  I'm close with my brother too...we all enjoy spending time together and laugh uncontrollably quite often.  My brother lives close by here in California and my little 8-month old nephew is the cutest thing EVER (see for yourself below)...I just want to eat him up with two scoops of ice cream.  He's just precious and he loves playing with his cousins.  Okay, so back to the food.  I've had some time this weekend to finish up this post with an Indian inspired recipe I've been making for a few months and very excited to share with you.  It's a sweet dish that's full of wonderful spice and flavors.  Great on its own, as a side, with rice (I serve it with boiled millet) or with with a meat (such as lamb or chicken), also GREAT for potlucks or such gatherings.  Enjoy.  

Ingredients:
-1 cup chopped yellow onion
-2 cups peeled chopped carrots 
-2 cups peeled and chopped sweet potatoes 
-3 cups soaked and boiled garbanzo beans (or 2 cans garbanzos)
-2 cans salt-free chopped tomatoes*
-1/2 cup dried Turkish apricots (small chop)
-3/4 cup canned coconut milk 
-2 tablespoons honey (vegans use maple syrup or coconut sugar)
-3 tablespoons of oil
-1/2 teaspoons salt

Spices
-2 teaspoons garlic granules
-1 teaspoon salt
-1 1/2 teaspoons ground turmeric
-1/2 teaspoon ground cumin 
-1/4 teaspoon ground coriander 
-1/4 teaspoon ground cardamon 
-A few turns of the pepper grinder 
-Optional 1/4 teaspoon ground ginger

How To:
1.  In a large pot add 3 tablespoons of oil, 1/2 teaspoon salt, and the onions.  Saute for 3 minutes.  Next add in the carrots and sweet potatoes and saute for 5 minutes.
2.  Next add in the garbanzo beans, tomatoes, apricots, coconut milk, and all the listed spices.
3.  Bring to a boil for 2 minutes.  Turn down to low, gentle simmer and cover for 30 minutes (stir once in a while).  After 30 minutes, remove the lid and continue simmering on low for another 30 minutes allowing some of the liquid to thicken.  Before serving, you want to make sure all the veggies are soft and cooked through and the garbanzo beans are soft.  Keep on low heat until ready to serve, or reheat thoroughly before serving.  
Serves 4 to 6 (depending on the serving size - this can be served as meal or as a side dish).

Notes:
*like this brand for canned tomatoes for off season cooking.  If making this dish in tomato season, use 3 cups fresh chopped heirlooms or small slicers - these have lots of juice.
And here is my sweet, adorable, practically edible nephew

15 comments:

  1. Delicious dish Amber. I love sweet potato, but rarely combine ith with chickpeas-super yum! And gorgeous picture of you and your nephew!

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    Replies
    1. Thanks Laura! :-) A couple of readers have made this dish and loved it...always nice to get a positive receive review. I hope you you try it one day. I know you will love it.

      xo

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  2. This looks delicious! I love the colours, it looks so very warming!

    The children are adorable, beautiful photos!

    Take care

    Vicky xo

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    Replies
    1. Thanks Vicky. Yes, I agree that the colors are so very pretty.

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  3. Yum! I love chickpeas and this sounds fabulous. Pinning! :)

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  4. Interesting combination, one I think will go over well, in my family. Thanks for sharing.

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  5. This dish sounds hearty and wonderful - AND you look absolutely stunning my dear! Your nephew is positively adorbs. ;) Thank you for sharing the pictures!
    Hugs,
    Megan

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    Replies
    1. Thanks Meg. It's definitely a meal on it's own and VERY filling.

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  6. This looks so wonderful Amber! I love hearty stews, especially with chickpeas!

    Also, you and your nephew look amazing :)

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  7. Yum yum! I love the sound of this.
    Where would you suggest buying Turkish apricots?

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    Replies
    1. Hi Miachel,

      I purchase the dried Turkish apricots in the bulk section of my local Natural Foods Coop. I find they are much softer than traditionally dried apricots, but either will work. Just make sure you can find unsweetened and unsulfonated! :-)

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  8. I had to come back to tell you, I made this, tonight and everyone flipped over it. It is delicious. I ended up without the carrots. The sweet potatoes filled the pan. Other than that, I followed the recipe and was a huge success. I hope to post it tomorrow at Bizzy Bakes.

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    Replies
    1. Hi Chaya,

      You're so awesome for dropping me a note here on how it turned out for you! So great. I look forward to checking out your post. It warms my heart to know your family enjoyed it. It's also a favorite in this house. My 6 year old daughter especially loves it.

      Be Well,
      --Amber

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