Korean sweet potato, chickpea & spring green stew from The Asian Pantry: Quick & Easy, Everyday Dishes Using Big Asian Flavours (page 164) by Dominique Woolf

  • toasted sesame oil
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  • vegetable stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute chicken stock for vegetable stock, squash for sweet potatoes, butter beans for chickpeas, and any leafy greens such as spinach or kale for spring greens.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tangy pickled cabbage

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for vegetable stock, squash for sweet potatoes, butter beans for chickpeas, and any leafy greens such as spinach or kale for spring greens.

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