Feel free to swap up the quantities and varieties of root vegetables with what's available to you. Adjust spices to taste - I used 2 shakes of each to start.
Ingredients
3 medium
Russet potato
(diced)
2 small potato(es)
Sweet potato
(small sweet; peeled and diced)
1 medium
Yellow onion
(diced)
6 clove(s)
Garlic
(minced (use less if you're not big on garlic))
4 medium
Carrots
(chopped)
1 can(s) (15oz)
Coconut milk, sweetened
1 can(s) (14oz)
Diced tomatoes, canned
(with juices)
1 can (15oz)
Chickpeas, canned, low sodium
(drained and rinsed)
1 tbsp
Olive Oil, Extra Virgin
5 1/2 cup
Water
(or sub vegetable broth)
1/2 tsp
Paprika
(or to taste)
1/2 tsp
Garlic powder
(or to taste)
1/2 tsp
Oregano, ground
(or to taste)
1/2 tsp, ground
Basil, dried
(or to taste)
1/2 tsp
Parsley, dried
(or to taste)
1/2 tsp
Red pepper flakes
(or to taste)
1/2 tsp
Ginger, ground
(or to taste)
1/2 tsp
Cayenne pepper
(or to taste)
2 tsp
Black pepper
(or to taste - we love pepper!)
1/2 tsp
Salt
(or to taste)
Instructions
Coat a dutch oven with olive oil. Set to medium heat.
Saute onion for a few minutes until it becomes translucent. Add garlic and continue sauteeing one minute more.
Add carrots and stir. Cook for several minutes while you chop the potatoes (if you didn't already).
Add the potatoes, coconut milk, diced tomatoes with juices, chickpeas, and water. The amount of water you will use depends on the size of your vegetables and whether you want it to be thicker (stew-like) or thinner (soup-like). I filled up 3 cans worth of water (45 oz total) which is approximately 5 1/2 cups. This saved me from needing to use a measuring cup.
Set the heat to high, cover, and wait for it to boil.
Once boiling, reduce to a simmer. Add the spices, stir, and cover.
Set a timer for 20 minutes.
When the timer is up, check that the vegetables are cooked through, adjust the seasonings to taste, and serve.
