Creamy Chickpea and Sweet Potato Stew | America's Test Kitchen
Creamy, crunchy, whole, or chopped—any way you like them, these versatile legumes are your ticket to an array of satisfying meals.
Keywords
- Main Courses
- African
- Potatoes
- Vegetables
- Beans
- Weeknight
- Vegetarian
- Stews
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 1 large sweet potato, peeled and cut into ½-inch pieces
- ¾ teaspoon table salt
- ¼ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1 teaspoon ground coriander
- 2 (15-ounce) cans chickpeas, undrained
- 1 (14-ounce) can coconut milk
- ¾ cup water
- ⅓ cup creamy peanut butter
- 2 teaspoons grated lime zest plus 2 tablespoons juice
- ½ cup dry-roasted peanuts, chopped
- ½ cup minced fresh cilantro
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