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–+ servings
Servings: 6

Loaded Vegetable Stew

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Ingredients 

  • 2 Tbsps olive oil, avocado oil, or ghee
  • 1 large onion, finely diced
  • 4 fresh garlic cloves, pressed
  • 1 Tbsp smoked paprika
  • 4 cups vegetable stock
  • 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
  • 2 lbs sweet potatoes or yams, peeled and cut into 2-inch cubes
  • 2 lbs brown mushrooms, sliced
  • 2 Tbsps tomato paste
  • 1 x 15.5 oz can chickpeas, drained
  • sea salt and freshly ground black pepper, to taste
  • a handful of parsley, minced to garnish

Instructions 

  • Heat your oil in a large dutch oven over medium heat.
  • Saute the onion for 3-4 minutes. Stir in the garlic and paprika and saute for 30 seconds.
  • Pour in the stock and bring it to a boil.
  • Meanwhile, in a small bowl, whisk the Arrowroot/flour/cornstarch with a couple of tablespoons of stock or water, until smooth.
  • Add this slurry into your pot and stir well to combine.
  • Stir in your prepared sweet potatoes, mushrooms, tomato paste, and chickpeas.
  • Reduce heat to a low simmer.
  • Cover, and simmer for 20 minutes, or until sweet potatoes and mushrooms are tender.
  • Season with sea salt and ground black pepper to your taste then garnish with parsley.
  • Serve warm in bowls with a dollop of unsweetened coconut yogurt or coconut milk, if desired.
  • Enjoy!
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