This blog was not meant to be a food blog and it is certainly not. Yet, healthy living includes healthy food, right? So I’m back with another recipe which could be considered healthy. It’s not a weight-loss one, though. 🙂
OK, I’ll be honest with you. Not everything I cook is well received by my men at home. I suppose, that is because sometimes it’s too healthy-food thing for them. But this one was the real deal. How did I guess? My son ate it heartily, and he is not the biggest fan of my culinary improvisations. The recipe is inspired by Jamie Oliver’s Pumpkin, Chickpea, and Coconut Curry but modified according to my family’s taste, and above all according to my little boy’s taste. I actually love the original recipe; however, it is a bit more exotic and spicy for a child to eat, even though I left out some of the ingredients. Still, it’s too good to be cooked only once. Therefore, I transformed it into another recipe.
It’s easy and totally yummy. I’m afraid it’s not the quickest possible for dinner, but the good news is that it requires little fuss in the kitchen. I love one-pan dishes – I put everything together and simmer, stir from time to time and simply add more ingredients. Super easy, and in the meantime, I could do something else, play with my child, for example. Now, the recipe:
Chicken, Chickpea and Sweet Potato Stew
- 1 shallot
- 1 carrot
- 1 handful of green pepper
- 1 clove of garlic
- 2 chicken fillets (300-400 g)
- 1 sweet potato
- 150-200 g butternut squash (a digestion-friendly food)
- 400 g tinned chickpeas
- 200 g tinned coconut milk
- 2-3 tbsp. tomato passata
- 1 teaspoon ground black pepper
- ½ teaspoon turmeric
- 1-2 tbsp. olive oil or coconut oil
- ¼ teaspoon ground nutmeg
- Fresh parsley
Cut the squash and sweet potato into medium cubes.
Put some oil in a big saucepan and add the chopped shallot, carrot, green pepper and garlic (medium heat is better here). A pinch of salt, a splash of water, then cook for 1-2 minutes.
The diced chicken fillets are next; season with salt, black pepper, turmeric and nutmeg and stir. Keep stirring occasionally until the chicken gets white, then add the squash and sweet potato.
Pour a cup of water, reduce to a low heat and simmer for 10 minutes.
Add the coconut milk, tomato passata, and chickpeas, and continue cooking for another 5 to 10 minutes or until everything is softened and the sauce is prettily thick.
Finish the stew with fresh parsley leaves and a drizzle of extra virgin olive oil.
Suggestion: You may put more turmeric (I normally would), garlic and coconut milk. However, when it comes to my children’s diet, I reduce the number and quantity of spices. I also reduce the ingredients that are new to him (in this case, coconut milk). Kids are often suspicious of new foods, aren’t they?
I hope you like this recipe. Would you cook it for your family?
Happy cooking! 🙂