Stew: Mediterranean Carrot and Sweet Potato
With sickle cell, carrots and potatoes are supposed to be our staples. Here is a stew recipe that uses them all flawlessly combined with some protein thrown in. Plus it’s vegan/vegetarian. My hubby LOVES this recipe. It goes great over rice, pasta, or even just by itself as a thick stew.
- 3/4 pound yam, peeled and diced into 1/2-inch cubes
- 1 -15oz. can of chickpeas or garbanzo beans
- 1 pound carrots, sliced into 1/2-inch rounds
- 1/8 teaspoon cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon cinnamon
- Few scrapings of lemon zest
- 3/4 cup water or vegetable broth
Bring everything to a boil together. Then reduce to a simmer. After that, cook with a lid on for 30 to 35 minutes. When a fork easily mashes the ingredients, then you can puree to your desired texture. Finally, adjust seasonings to taste.
Stews are a delicious way to get the nutrients you need in a powerful packed punch. If you don’t like eating carrots or vegetables, then a stew is a great way to get your veggies in without having to taste them too much. Stews are also perfect for the winter. They are warm and soothing. Try one next time you are stuck indoors!