Meal Details:
Thaw completely (we recommend thawing in the fridge for 1-2 days). Heat a large pot to medium heat and add the onion and garlic and sauté until onions are translucent. Add 1.5 cups of water (3 cups for 4-6 serving) to the bag with the sunflower butter. Mix well! Add the bag to the pot with the onions (if there are still lumps of sun butter, you can use a whisk and stir). Peel and dice the sweet potato into bite sized pieces and add to the pot. Add the bag with the diced tomato and chickpeas and bring to a simmer. Let the stew simmer with the lid off for approximately 45 minutes, or until the sweet potatoes are tender. Start preparing the basmati rice when you are 15 minutes away from serving the stew. We recommend serving the stew over the rice and with the naan bread for dipping. Enjoy! INSTANT POT INSTRUCTIONS: This meal can be cooked from frozen but will take longer to come to pressure and cook. Peel (if desired) or just wash your sweet potato(es) and cut into bite-sized pieces and set aside. Empty contents of the onion bag into the Instant Pot. Cook on Sauté setting for 2 minutes or until onions are softened. Add the recommended amount of water to the sunflower butter bag and add contents to the IP. Also add your sweet potato and contents of your chickpea bag at this time. Cook on High Pressure / Soup for 10 minutes and naturally release for 10 minutes and then QR. Once your stew is cooking, prepare your rice according to instructions on the bag. Heat up naan in a warm oven or just serve at room temperature. Serve the stew on top of a bed of rice, with naan on the side for dipping. Enjoy!
(STOVETOP) This vegetarian meal is packed with flavour. Chickpeas, sweet potato cubes, garlic, onion and vegetable broth are simmered with a sunflower butter, red peppers and diced tomato. The satisfying meal is a comforting stew with a rich, nutty flavour. Served over rice and with a side of Naan Bread. Dairy & egg free. CAN BE MADE GLUTEN FREE (omit Naan). IP friendly.