After a long road, we are finally on our way to building our house (fingers crossed)!!! While it’s exciting and all, it also means we will be the owners of a mortgage (gulp)…
With a pending tight budget, my type A personality has kicked in and I have been counting every last penny for months! One of our biggest expenses is our grocery bill. I admit I get a little crazy when it comes to buying food. Nothing makes me happier than spending hours walking up and down the aisles of Whole Foods gawking at all the beautiful and enticing ingredients. So long are the days of buying high ticket items just for fun! I’ve been working really hard to get our grocery bill down and with a little effort it is paying off! (I will share my money-saving shopping strategy soon!) One of the easiest ways to put inexpensive, healthy and balanced meals on the table is with beans. Not only are beans super good for you, they are also really, really cheap source of protein!
Here is a savory and satisfying, protein packed vegan stew to add to your recipe book!
Cinnamon, cumin, ginger, crushed red pepper flakes blended with a creamy, peanutty sauce…
This stew is chock full with antioxidant rich sweet potatoes, carrots, peas and spinach!
Chickpeas were added for protein to provide a perfectly balanced meal. Serve alone or on top of steamed brown basmati rice.
- 2 tablespoons olive oil
- 1 shallot, chopped
- 3 cloves garlic, minced
- ½ teaspoon fresh ginger, minced
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- ½ cup crushed tomatoes
- ½ cup creamy peanut butter
- 4 cups vegetable broth
- 3 carrots, chopped
- 1 sweet potato, peeled and diced
- 1 can chickpeas, drained and rinsed
- 2 large handfuls of baby spinach leaves
- 2 cups frozen peas
- sea salt to taste
- Heat the oil in a large soup pot over medium heat. Add the shallot and cook until translucent, add the garlic and sauté for a few minutes.
- Add ginger, red pepper flakes, cumin, cinnamon and sauté for a few minutes, until fragrant.
- Add crushed tomatoes and peanut butter, stir until well combined.
- Add broth, sweet potatoes and carrots. Bring to a boil, turn down heat, cover pot and simmer until sweet potatoes are tender, around 20 minutes.
- When sweet potatoes are cooked, add chickpeas, peas, spinach and cook until spinach is wilted. Season with sea salt to taste.
- Serve warm and enjoy!
Try serving up this stew for a meatless monday meal!
I promise even the meat and potato eaters will have full and happy bellies!