1 medium onion, diced
6 cloves garlic, minced
1 medium sweet bell pepper, chopped
2 cups vegetable broth
2 cups water
1 1/2 pounds sweet potatoes, peeled and diced
1 tablespoon chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cumin
2 (15 ounce) cans golden hominy, drained and rinsed
2 (9 ounce) packages vegan BBQ shreds (I use Gardein) or
1/2 pound extra firm tofu, frozen, thawed, pressed, and diced + 1/4-1/2 cup barbecue sauce
1 cup cooked chickpeas
1. Saute onions in a large pot until tender, then add the garlic and bell pepper and cook for 1-2 minutes more.Stir in the broth, water, sweet potatoes and the spices.
2. Bring the mixture to a boil then reduce the heat, cover, and simmer for 20 minutes, or until the sweet potatoes are tender.
3. Stir in the hominy, BBQ shreds or tofu, and chickpeas, and allow to cook for 5 more minutes.
For the tofu and BBQ sauce, I've only used a hickory smoke seasoned one, and it tasted just as good as when I made this with the Gardein BBQ shreds.
Source of recipe: I adapted this recipe from one I found in Better Homes and Gardens magazine.