Chickpea Sweet Potato Stew
This Chickpea Sweet Potato Stew is a flavorful and satisfying vegan dish that is perfect for meal prep or a quick weeknight dinner. Loaded with protein and fiber from chickpeas and sweet potatoes, this stew will keep you full and satisfied.
Instructions
- 1
In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
- 2
Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
- 3
Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- 4
Add the spinach and stir until wilted.
- 5
Serve immediately.
- 6
Enjoy!
Recipe from tasty.co
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Ingredients (13)
- •2 tablespoons refined coconut oil
- •1 small onion, diced
- •3 cloves garlic, minced
- •1 teaspoon ginger, minced
- •1 tablespoon sweet paprika
- •½ teaspoon cumin
- •¼ teaspoon dried coriander
- •⅛ teaspoon cayenne
- •15 oz canned chickpeas, drained and rinsed
- •2 cups peeled and diced sweet potatoes
- •15 oz canned fire-roasted crushed tomatoes
- •3 cups vegetable broth
- •5 oz fresh spinach
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