Vegan Caribbean Stew

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves of garlic, minced
• 2 bell peppers, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon dried thyme
• 1 can diced tomatoes
• 1 can chickpeas, drained
• 1 can coconut milk
• 2 cups vegetable broth
• 2 cups diced potatoes

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the bell peppers, cumin, smoked paprika, ginger, coriander, sea salt, black pepper, turmeric, garam masala, and thyme and cook for an additional 5 minutes.
3. Add the tomatoes, chickpeas, coconut milk, vegetable broth, and potatoes and stir to combine. Bring the mixture to a boil, then reduce heat to a simmer and cook, covered, for 25 minutes or until the potatoes are tender.
4. Serve hot with your favorite toppings.

Interesting Facts

• This vegan Caribbean stew is a great way to use up leftover potatoes.
• This stew can be served over rice, quinoa, or your favorite grain.
• This stew can be frozen for up to 3 months.