Chickpeas And Sweet Potato In Cashew Cream Sauce


  • 2 cups cooked chickpeas (soak overnight and cook in fresh water for 2 hours the next morning)

  • 1 cup coconut milk

  • ¼ cup of raw cashew nuts

  • 2 cups of cubed peeled sweet potato

  • ½ teaspoon sea salt

  • ¼ teaspoon each:  sage, oregano, marjoram, basil and parsley, herbs

  • 1 large onion, diced

  • 3 stalk scallion, diced

  • ½  red or yellow bell pepper, diced

  • Sprig of fresh thyme

  • 1 tablespoon turmeric powder

  • 1 teaspoon arrow root powder (to thicken the stew)

  • Dash of cayenne pepper (to taste)


When you are almost complete the cooking of the chickpeas, add the sweet potato to the pot and finish cooking for about 20 minutes. When the peas and the potato are finished cooking, pour off the water and put the pot on the stove at medium heat. In a blender add the coconut milk and the cashews; blend until smooth and pour into the pot. Add the arrow root powder, seasonings and herbs, then let cook for 25-30 minutes at low heat. Enjoy with brown rice, steamed and raw vegetables, or with your favorite ground provision: yam, pumpkin, dasheen etc.


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