Quinoa, Sweet Potato and Chickpea Stew

A stew is perfect for when you want a hearty dinner, but do not really feel like dishing up something very complicated. In this particular recipe you get your vegetables, grains and protein all in one dish, all while tasting amazingly good. If you want more information on how I store and soak my beans, you can scroll down to the beans & legumes section on my post about what I have in my vegan pantry.

I wanted to make something simple and tasty, while cleaning out some of the vegetables I had in my fridge. I had no clue what to make until I found this freak of nature disguised as a massive sweet potato, which is over twice the size of my hand! Using the other vegetables that soon would spoil I came up with what is now my new favorite stew, and I will defiantly be making this again on those cold autumn/winter nights.

Ingredients, makes enough for 3 people:
  • 2 medium sweet potatoes (or in my case 1 obese)
  • 120g dry quinoa
  • 1 200g box/can chickpeas
  • 2 large carrots
  • 1/2 small broccoli
  • 1 leek (the green and white part)
  • 1 litre vegetable stock
  • 1 tsp thyme
  • 1 tsp rosemary
  • Freshly ground pepper

  • Lightly brown the finely chopped leek in the bottom of a pot/saucepan for 1-2 minutes before adding chopped carrots and broccoli.The potatoes should be chopped into bite sized squares before added into the stew with all the remaining ingredients and spices, except for the chickpeas, and cook this for 15-30 minutes, or until the quinoa and potatoes are tender.
  • Add in the chickpeas towards the end and cook for 2 minutes, or until the stew is thoroughly warm. Serve with freshly ground pepper and a pinch of maldon salt.

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