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  1. Recipe

Sweet Potatoes and Chickpeas in Chili Sauce

4 servings

Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD; recipe by Robyn Webb

This dish is both flavorful and filling! Plus, it's packed with disease-fighting antioxidants.

About the Recipe

313 Calories · 3.9 g Protein · 12.3 g Fiber
Lunch
Gluten-free · Nut-free

Double check the veggie broth to make sure it doesn’t contain gluten.

Ingredients

Makes 4 Servings


  • vegetable broth (3/4 c (180 mL))
  • celery, chopped (1/2 c (120 g))
  • fennel seeds, crushed (1/2 tsp (2.5 mL))
  • garlic, minced (3 cloves)
  • red onions, chopped (3/4 c (180 g))
  • turmeric (1/2 tsp (2.5 mL))
  • paprika (1/4 tsp (1.2 mL))
  • chipotle pepper in adobo sauce, chopped (1)
  • sweet potatoes, peeled and cut into 1-inch (2.5-cm) cubes (2 lb (or ~6 ))
  • chickpeas, drained, rinsed (1 15-oz can (228 mL) )
  • fresh parsley, chopped (1/4 c (20 g))
  • iodized salt (optional) (to taste)
  • ground black pepper (optional) (to taste)

Directions

  1. Heat 1/4 c (60 mL) of the broth in a Dutch oven over medium heat. Add the celery, fennel seeds, and garlic, and cook for 2 minutes.



  2. Add the onions, turmeric, paprika, and chipotle pepper. Cook for 5 minutes, stirring occasionally.  



  3. Add the sweet potatoes and the remaining 1/2 c (120 mL) broth, cover, reduce the heat, and simmer for about 25 minutes, stirring occasionally until sweet potatoes are tender.



  4. Add the chickpeas and continue to cook for 5 minutes. Add the parsley and season with salt and black pepper, to taste.



Nutrition Facts

Per serving (1/4 of recipe):

Calories: 313

Fat: 2.1 g

     Saturated Fat: 0.2 g

     Calories From Fat: 5.9%

Cholesterol: 0 mg

Protein: 3.9 g

Carbohydrate: 66 g

Sugar: 14 g

Fiber: 12.3 g

Sodium: 169 mg

Calcium: 125 mg

Iron: 2.8 mg

Vitamin C: 14.7 mg

Beta-Carotene: 19,649 mcg

Vitamin E: 1.1 mg

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