African vegan Stew.
Easy and delicious.
#homecooking #cookingathome #cookingwithlove #veganrecipes #vegetarianrecipes #internationalfood #tastyfood #newrecipe #dinnerideas #letscook
1/2 cup onion peeled and diced
1/2 cup carrots peeled and diced
1/2 cup of peas
1/2 cup of sweet potatoes raw, peeled and diced
1/2 cup tomato diced
1/4 cup vegetable stock – low sodium
1 cup garbanzo beans cooked
1/2 teaspoon paprika
2 Tablespoons raisin
1 teaspoon of red pepper crushed
1/4 cup garlic chopped
1 tablespoon coriander seeds toasted and ground
1 tablespoon cumin seeds toasted and ground
1 teaspoon of cinnamon
1 tablespoon Italian parsley
1 – In a large hot stockpot, add all the vegetables (through tomatoes) and 1/4 cup of low sodium vegetables stock. (You do not need any more stock because once your stockpot is covered, the steam produced will begin to break down the vegetables and produce more liquid).
2 – Cook on medium-high heat, covered, for 30 min.
3 – Add remaining ingredients (except parsley) and cook till vegetables are tender, about 20 min.
Add parsley and serve with quinoa or rice.
Note: to toast the seeds, place them over high heat on the stove in a small heavy skillet. Toss them frequently until fragrant, 2-3 min.