Ingredients with Measurements:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 sweet potatoes, peeled and cubed
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 1 package tempeh, cubed
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add the ground cumin, smoked paprika, dried thyme, salt, and black pepper and stir to combine.
4. Add the cubed sweet potatoes and stir to coat with the spice mixture.
5. Pour in the vegetable broth and diced tomatoes and bring to a simmer.
6. Add the drained and rinsed chickpeas and cubed tempeh and stir to combine.
7. Cover the pot and simmer for 20-25 minutes until the sweet potatoes are tender and the tempeh is cooked through.
8. Add the frozen peas and chopped fresh parsley and stir to combine.
9. Simmer for an additional 5 minutes until the peas are heated through.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 315
Fat: 10g
Carbohydrates: 44g
Protein: 16g
Fiber: 10g
Sugar: 10g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of oil instead of olive oil.
- You can use any type of onion instead of chopped onion.
- You can use any type of canned tomatoes instead of diced tomatoes.
- You can use any type of canned beans instead of chickpeas.
- You can use any type of frozen vegetables instead of peas.
- You can use any type of fresh herbs instead of parsley.
Variations:
- You can add other vegetables such as carrots, celery, or bell peppers.
- You can use different spices such as chili powder or curry powder.
- You can use different types of protein such as tofu or seitan.
Tips and tricks:
- Make sure to cube the sweet potatoes and tempeh into bite-sized pieces for even cooking.
- If the stew is too thick, you can add more vegetable broth or water to thin it out.
- If the stew is too thin, you can simmer it uncovered for a few more minutes to thicken it up.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in a bowl with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley
- Sliced green onions
- Shredded cheese
Pairings:
- Serve the stew with crusty bread or cornbread.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled corn
Troubleshooting advice:
- If the sweet potatoes are still hard after 25 minutes of simmering, you can add more vegetable broth or water and continue to simmer until they are tender.
Food safety advice:
- Make sure to cook the sweet potatoes and tempeh until they are fully cooked to avoid any foodborne illnesses.
Food history:
- Tempeh is a traditional Indonesian food made from fermented soybeans.
Flavor profiles:
- This stew has a savory and slightly sweet flavor from the sweet potatoes and a smoky flavor from the smoked paprika.
Serving suggestions:
- Serve the stew as a main dish for a vegetarian or vegan meal.
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Region: Indonesian