Chickpea Sweet Potato Stew Recipe by Tasty
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(1.88k)
Ingredients
4 servings
- 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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Preparation
Step 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.
Step 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.
Step 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.
Step 4
Add the spinach and stir until wilted.
Step 5
Serve immediately.
Step 6
Enjoy!
Step 7
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