PP Spicy Chickpea and Potato Stew

Chef: Laura Theodore, Jazzy Vegetarian

Makes: 6 Servings

Prep Time: 20 in

Cook Time: 40

Total Time: 1 hr

INGREDIENTS

• ½ lg red onion, diced

• 1 c water, plus more as needed

• 1 t tamari

• 3 c quartered baby red potatoes

• 1 ½ c carrots, sliced

• 2 c chopped tomatoes

• 1 lg garlic clove, minced

• 1 t ground cumin

• ½ t ground turmeric

• ½ t chili powder

• ½ t dried cilantro

• 1/8 t sea salt, plus more as needed

• 1 can chickpeas (15-16 oz) (garbanzo beans)

• 2 c cauliflower florets

• 1 c green beans, trimmed and cut into 1 ½” pieces

• 1 ½ c sweet potatoes peeled and diced

DIRECTIONS

1. Put onion, water and tamari into a soup pot. Cover and cook over medium heat for 2 min, stirring occasionally. Decrease heat to medium-low.

2. Add the potatoes, carrots and tomatoes. Cover and cook, stirring occasionally, for 5 min.

3. Add the garlic, cumin turmeric, chili powder, cilantro, salt and pepper and bring to a simmer. Cover, and cook for 2 min.

4. Add chickpeas, cauliflower, green beans and sweet potatoes. Add a bit more water, if needed, to cover veggies by 1/2”. Cover and simmer for 30to 35 min, stirring occasionally, until all the veggies are soft and stew has thickened.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the Jazzy Vegetarian at:

1. Jazzy Vegetarian, and in Laura Theodore’s guide to plant based living in her book; Vegan-Ease .

2. Streaming Online Television Channel: Jazzy Vegetarian TV

3. Facebook, YouTube, Pinterest, Twitter, Talk Radio