Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, peeled and diced
- 3 cloves garlic, minced
- 4 carrots, peeled and diced
- 3 celery stalks, diced
- 3 sweet potatoes, peeled and cut into large cubes
- 2 (15-ounce) cans chickpeas, drained and thoroughly rinsed
- ¼ cup curry powder
- 1 tablespoon fresh ginger, finely chopped or grated
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon fresh rosemary leaves, finely chopped
- 1 teaspoon fresh thyme leaves
- ½ teaspoon ground fennel seeds
- ½ cup dry white wine (optional)
- 2 cups vegetable stock
- 1 (13.5-ounce) can light coconut milk
- ½ cup tomato paste
- 3 tablespoons maple syrup
- 2 tablespoons harissa paste
- ½ cup golden raisins
- 1 cup frozen peas
- Fresh herbs for serving (mint, parsley, cilantro, or Thai basil)
- Lime wedges, optional
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-low heat.
- Add the onion and cook for 15–20 minutes, stirring occasionally, until beautifully soft and lightly caramelized.
- Add the garlic, carrots, and celery. Cook for another 5–7 minutes.
- Add the sweet potatoes and chickpeas. Stir gently to combine.
- Add curry powder, ginger, black pepper, paprika, cumin, rosemary, thyme, and fennel seeds. Stir well and allow the spices to become fragrant.
- Add the white wine, if using, and simmer for 2 minutes.
- Add vegetable stock, coconut milk, tomato paste, maple syrup, harissa paste, and golden raisins.
- Bring to a gentle boil, then reduce heat, partially cover, and simmer for about 30 minutes until the sweet potatoes are tender.
- Stir in the frozen peas and cook for another minute or two until warmed through.
- Serve over rice or your favorite grain and finish generously with fresh herbs.
Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: stove top
- Cuisine: Indian
- Diet: Vegan, Vegetarian