Chickpea Sweet Potato Stew

Chickpea Sweet potato stew is a easy and flavourful gravy that goes well with plain rice / spicy rice varieties. I have already tried the vegetable stew that is prepared in the Kerala, south India. I wanted to try a different combo vegetable stew and used chick peas and sweet potato using coconut milk and mild spices. It turned out so delicious and flavourful.

Ingredients (Serves 3 – 4)

Soaking time – Overnight
Preparation time – 5 mins
Cooking time – 35 mins
  • Chickpeas – 1/2 cup raw
  • Sweet potatoes – 2 medium, peeled and cubed
  • Coconut milk – 1 cup
  • Onion – 1, chopped finely
  • Ginger – 1 inch, sliced thin
  • Garlic – 3, chopped finely
  • Water – 1/2 cup
  • Salt – as needed
  • Onion – 2 tbsp, chopped
  • Garlic – 2, sliced thin
  • Coconut oil – 1 tbsp
  • Bay leaf – 1

Steps

  • Soak the chickpea in enough water overnight. Change water and cook with water and salt for 5 whistles.
  • Fry finely chopped onions, garlic in oil till brown.
  • Take a handful of chickpea and marinate with coriander powder, jeera powder and set aside for 5 mins.
  • Fry them crisp in enough oil and keep aside.
  • In a pan, add coconut oil, onion, garlic and when they change colour add slit green chillies and sauté well.
  • Add the chopped sweet potatoes as salt and fry for 2 mins.
  • Add the cooked chickpea after draining water from them and mix well.
  • Add thin coconut milk and continue to cook for 10 mins till the sweet potatoes are soft.
  • Switch off the flame.
  • Garnish with coriander leaves, fried onion and garlic.

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