Creamy Dill Chickpea and Sweet Potato (Vegan, Gluten Free)



This recipe is so good!  Creamy and filling, its inexpensive to make too!

Vegan Dill Sour Cream:

  • 1 cup cashew cream (recipe here)
  • 4 tbsp Lemon juice
  • 1 tbsp Dried Dill  (If using fresh, use 2 tbsp)
  • salt to taste

Creamy Dill Chickpea and Sweet Potato:

  • 2 tbsp vegetable broth
  • 1/2 onion, diced
  • 1 sweet potato cut into 1 inch cubes and steamed 10 minutes
  • 1 can organic chickpeas, drained and rinsed
  • 2 crushed garlic cloves



In a jar, mix the cashew cream, lemon juice, dill and salt, close the jar up and shake  till its combined.  Healthy saute the onion in the  vegetable broth 2 minutes, then uncover and cook 1 more minute.  Add in the  chickpeas, the sweat potato and the sour cashew cream sauce.  Cook 5 minutes, add in the garlic. (If you like your garlic a bit cooked, add it before you add the cream.)



There’s now direct evidence about garbanzo beans and appetite! Participants in a recent study reported more satisfaction with their diet when garbanzo beans were included, and they consumed fewer processed food snacks during test weeks in the study when garbanzo beans were consumed. They also consumed less food overall when the diet was supplemented with garbanzo beans.







4 thoughts on “Creamy Dill Chickpea and Sweet Potato (Vegan, Gluten Free)

    • I served cold leftovers yesterday with my portabella burgers, although originally I had made it as a warm dinner. Both ways were delicious =)

  1. Pingback: Portabella Burgers | Om girls Guide

  2. Pingback: Creamy Sweet Potato and Lentil Stew - Can't Stay Out Of The Kitchen

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