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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.

Serves 6

1 tablespoon coconut oil

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.

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