Chickpea Tomato Stew



Here is an easy recipe that works well, especially if you cook a lot of beans every week and use them in different ways. It’s even better the next day when the flavors have had time to blend.

3 cups cooked chickpeas, rinsed (2 15-16 ounce cans)
3 medium organic Yukon Gold potatoes, cut in 1/2 inch cubes (peel if not organic)
1 red onion, chopped
1 jar of diced tomatoes (18 ounces)
2 Tablespoons dried parsley
1 Tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon masala curry
1 teaspoon dried sage
1/2 teaspoon cayenne pepper

In a large pot, add in all the above ingredients. Cook over medium heat for 30 minutes or until potatoes are soft. Serve immediately or refrigerate and reheat later. If desired top with your favorite vegan cheese sauce, like our Quick Cashew Cheese Sauce.

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