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Melissa Pike: "Made this with regular potatoes and mostly paprik…" Read More
27Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 tsp. coriander seeds
- 5/16 tsp. cumin seeds
- 2 tsp. oil
- 1 small onion (chopped)
- 6 cloves garlic (finely chopped)
- 1 tsp. dried thyme (or 2 tsp fresh)
- 1/2 tsp. dried sage
- 2 cups carrots (veggies, peppers, mushrooms, broccoli, celery, chopped)
- 3/4 tsp. salt (or more, divided)
- 1/2 cup peas
- 15 oz. chickpeas (or 1.5 cups cooked)
- 1 1/2 cups water
- 1/4 black pepper
- 1/4 cayenne
- 1/2 tsp. soy sauce (optional)
- 1/4 tsp. celery seed (optional)
- 1 tsp. cornstarch (plus 1 tbsp water)
- 14 oz. sweet potatoes (chopped)
- salt
- pepper
- 2 tsp. olive oil
- 1/4 tsp. dried thyme
- 1/2 cup breadcrumbs
- 2 cloves garlic (minced)
- 2 tsp. olive oil
- 2 tsp. nutritional yeast (optional)
- fresh rosemary (or thyme)
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