Written by Sickle Cell Warrior on 25 September 2012
With sickle cell, carrots and potatoes are supposed to be our staples. Here is a recipe that uses them all flawlessly combined with some protein thrown in. Plus it’s vegan/vegetarian. My hubby LOVES this recipe. It goes great over rice, pasta, or even just by itself as a thick stew.
3/4 pound yam, peeled and diced into 1/2-inch cubes
1 -15oz. can of chickpeas or garbanzo beans
1 pound carrots, sliced into 1/2-inch rounds
1/8 to 1/4 teaspoon cumin
1/8 to 1/4 teaspoon coriander
1/8 to 1/4 teaspoon cinnamon
Few scrapings of lemon zest
3/4 cup water or vegetable broth
Bring everything to a boil together, then reduce to a simmer and cook with a lid on for about 30 to 35 minutes, until the ingredients are easily mashed with the back of a fork. Puree to your desired texture. Adjust seasonings to taste.