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Chickpea Sweet Potato Stew

by Rachel Gaewski • from the video Hearty Stews That Will Fill You Up

Inspired by ordinaryvegan.net

Ingredients

for 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
    chickpeas, 1 can, drained and rinsed (425 g)
  • 2 cups
    sweet potato, peeled and diced (400 g)
  • 15 oz
    fire roasted crushed tomato, 1 can (425 g)
  • 3 cups
    vegetable broth (720 mL)
  • 5 oz
    fresh spinach (140 g)

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Preparation

Under 30 min

  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!
 

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