If you suffer from migraines, you might want to consider following a “pain safe” diet, or a diet composed mainly of foods that virtually never contribute to painful conditions, including headaches. In this case, orange vegetables such as carrots and sweet potatoes are considered safe foods. They also happen to be two of the main ingredients in this sweet potato and chickpea stew recipe!
Sweet potato and chickpea stew recipe (serves 4-6)
In addition to being anti-inflammatory, both carrots and sweet potatoes are rich in vitamins A and C. Both also possess a natural sugariness that enhances the flavor in this sweet potato and chickpea stew recipe. Add in a sprinkle of turmeric (another anti-inflammatory agent) and spices like cumin and paprika, which balance the sweetness with their warmth. This stew can be eaten plain after one hour, or cooked down even further if you like (for up to 3 hours) and served over rice.
- 2 tablespoons olive oil
- 1 small white onion, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon ground turmeric
- Pinch of salt and pepper
- 1 cup vegetable stock
- 2 medium-size sweet potatoes, peeled and diced
- 2 14-ounce cans chickpeas
- 1 14-ounce can coconut milk
To serve: Brown rice, lime wedges, and fresh mint
- Heat the olive oil in a large Dutch oven or pot, set over medium heat. Add the onion and carrots to the pot and cook, stirring, until tender, approximately 8-10 minutes.
- Add the garlic, ginger, and spices to the pot, and cook for an additional minute.
- Add the remaining ingredients to the pot and bring to a boil. Once boiling, cover and reduce the heat to medium-low. Simmer for approximately one hour, until the sweet potatoes are falling apart, and have started to “blend” into the stew.
- Serve plain, or over rice with lime wedges and fresh mint, if desired.
Are you going to try this sweet potato and chickpea stew recipe?