Thai Chickpea & Sweet Potato Stew
We are happy to share a fabulous recipe with you this month. It comes
to us from Chef Patti Anastasia, of Anastasia’s Table Personal Chef Service.
It features chickpeas--high in fiber,benefiting the digestive tract and improving
satiety, and sweet potatoes--high in antioxidants and anti-inflammatory benefits,
both are helpful in regulating blood sugar. We hope you enjoy the two with Thai
flavors that this recipe brings together.
1 large sweet potato -- peeled and cut into 1/2-inch chunks
1 tablespoon minced fresh ginger
1 13.5-ounce can coconut milk--regular or lite, your choice
1 14.5-ounce can canned diced tomatoes, petite cut -- undrained
1 lime -- zested and juiced
1 tablespoon curry powder -- sweet or hot, your choice
1 1/2-inch knob fresh ginger -- peeled and coarsely chopped
2 15-ounce cans canned chickpeas -- rinsed and drained
1 tablespoon wheat-free tamari
1/4 cup minced fresh cilantro
3/4 cup Thai basil leaves -- or Italian basil leaves
Saute sweet potato in coconut oil for 5 minutes, add ginger
and saute 1 minute. Add coconut milk, tomatoes, lime zest
and juice, curry powder, and cilantro.Bring to a boil, reduce heat
and simmer until sweet potato is tender. Add chickpeas, tamari,
and basil, stir to combine and simmer for 5 minutes.
Serve over brown jasmine rice or quinoa
Note: You can find bunches of Thai basil at Asian grocers.