CHICKPEA SWEET POTATO STEW RECIPE BY TASTY
Here's what you need: refined coconut oil, small onion, garlic, ginger, sweet paprika, cumin, dried coriander, cayenne, chickpeas, sweet potato, fire roasted crushed tomato, vegetable broth, fresh spinach
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
- Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
- Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Add the spinach and stir until wilted.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 976 calories, Carbohydrate 98 grams, Fat 56 grams, Fiber 15 grams, Protein 14 grams, Sugar 29 grams
CARIBBEAN SWEET POTATO SALAD
This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.
Provided by jessica
Categories Salad
Vegetable Salad Recipes
Time 1h
Yield 5
Number Of Ingredients 13
Steps:
- Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
- In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
- Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 27.8 g, Fat 12.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 290.4 mg, Sugar 7.2 g
CARIBBEAN SWEET POTATO & BEAN STEW
I got this recipe from the Easy Home Cooking magazine. I like trying new and different things so I made this. The only thing I did differently when I made it was I added about four chicken tenderloins about 2oz each cut up into chunks. Also, I cooked this in about 1 1/2 hours in a pot rather than in the slow cooker as the redipe requests.
Provided by carolinagal05
Categories Stew
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- If cooking in the slow cooker- combine all ingredients, except for almonds, in the slow cooker. Cover; cook on low for 5 to 6 hours or high 2-3 hours until vegetables are tender.
- Then adjust seasonings and serve with almonds and hot pepper sauce if desired.
- To toast almonds spread in a single layer on a baking sheet and toast at 350 degrees for 8-10 minutes.
- To cook on the stove, if you add any meats, cook those first, then add all ingredients to a large pot, bring up to a boil, then reduce heat and cover, simmer for 1-2 hours or until vegetables are tender.
- Use same directions for seasonings and hot sauce, but you can also toast your almonds in the microwave for 20-30 seconds in a bowl.
Nutrition Facts : Calories 227.6, Fat 3.9, SaturatedFat 0.4, Sodium 184.6, Carbohydrate 39.2, Fiber 11.5, Sugar 5.1, Protein 10.6
CARIBBEAN STYLE VEGETABLE STEW
Provided by Food Network
Categories main-dish
Time 55m
Number Of Ingredients 16
Steps:
- In a saucepot, heat oil over medium-high heat. Add red onion, garlic and ginger, stirring continuously so as not to burn. After 2 minutes add the curry paste, habanero and bay leaves until well incorporated. Add peppers and stir again cooking for 2 minutes. Add zucchini and squash and cook for another 2 minutes. The mixture should be well coated at this point. If it starts to burn, lower the heat and add a little water to stop the burning on the bottom of the pan. Add the coconut milk and cilantro. Salt and pepper to taste. Lower the heat and simmer, covered, for at least a 1/2 hour, stirring occasionally.
- During the cooking process you can adjust the balance of moisture by adding water or coconut milk so the consistency stays stew like. Adjust the salt and pepper to taste.
- Serve over rice.
CARIBBEAN VEGETABLE STEW
Provided by Food Network
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a nonreactive soup pot, saute the onions in the oil on medium heat for 4 or 5 minutes. Add the cabbage and the chile or cayenne and continue to saute, stirring often, until the onions are translucent, about 8 minutes.
- Add the grated ginger and the water, cover the pot, and bring to a boil. Stir in the sweet potatoes, sprinkle with salt, and simmer for 5 or 6 minutes, until the potatoes are barely tender. Add the tomatoes, okra, and lime juice. Simmer until all of the vegetables are tender, about 15 minutes. Stir in the cilantro and add more salt to taste.
- Sprinkle the stew with chopped peanuts. Top with a few sprigs of cilantro, if you like.
- Serve the stew on rice or with a fresh crusty bread
CARIBBEAN SWEET POTATO MASH
We're fans of sweet potato dishes of all kinds-like this Caribbean-style mash made with plantains, cream cheese and fresh cilantro.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 10
Steps:
- Cook potatoes, plantains and garlic in large pan of boiling water 15 to 20 min. or until potatoes are tender; drain. Return potato mixture to pan.
- Add cream cheese and lime juice; mash until cream cheese is melted and potato mixture is desired consistency. Stir in all remaining ingredients except 2 Tbsp. bacon. Spoon into serving bowl.
- Sprinkle with remaining bacon.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 11 g, Protein 3 g
CHICKEN AND SWEET POTATO CARIBBEAN STEW
This is a remake of the lovely Caribbean Chicken and Squash Stew Recipe #151674. If you don't have time to stew your stew like that one, but still want that flavorful kick, give this frugal version a try. Excellent over rice.
Provided by deb12
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large soup pot over medium heat.
- Chop onion, celery, red or green pepper, and garlic. Add to oil.
- Stir in thyme and bay leaf. Cook over medium to medium low until onions are soft, about 7 minutes. Meanwhile, chop sweet potato into 1/2 inch dice (peeling can stay on).
- Near end of cooking time, add crushed red pepper to pot and stir to mix.
- Add black pepper, tomatoes, broth, sweet potato and chicken to the pot. Bring to a boil, cover and simmer on low 20-25 minutes, until potatoes are soft.
- Serve over hot rice.
- Freeze separate from rice if freezing.
Nutrition Facts : Calories 452.6, Fat 12.4, SaturatedFat 2.4, Cholesterol 52.5, Sodium 506.7, Carbohydrate 60.1, Fiber 4.4, Sugar 8.4, Protein 24.3
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