Spiced Sweet Potato and Chickpea Stew
A hearty and flavorful stew featuring sweet potatoes and chickpeas, simmered with warm spices for a comforting meal.
20 min
Prep
50 min
Cook
4
Serves
350
Calories
Macros · per serving
11g protein
60g carbs
8g fat
Ingredients
For 4 servings
- 3 sweet potato
- 2 15 oz cans chickpeas
- 2 tablespoons olive oil
- 1 yellow onion
- 3 cloves garlic
- 4 cups vegetable broth
- 1 28 oz can diced tomatoes
- 2 teaspoons cumin
- 1 teaspoon coriander
- 0.5 teaspoon cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups spinach
- 2 tablespoons lemon juice
- 0.5 cup cilantro
Instructions
- 1
Peel and cut the sweet potatoes into 1-inch cubes.
- 2
Drain and rinse the chickpeas.
- 3
Heat olive oil in a large pot over medium heat.
- 4
Chop the onion and mince the garlic.
- 5
Add onion and garlic to the pot and sauté until the onion is translucent, about 5 minutes.
- 6
Add cumin, coriander, cinnamon, salt, and black pepper to the pot, stirring for 1 minute until fragrant.
- 7
Add sweet potatoes, chickpeas, vegetable broth, and diced tomatoes to the pot. Stir to combine.
- 8
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 30-35 minutes, or until sweet potatoes are tender.
- 9
Stir in the spinach and cook for another 5 minutes until wilted.
- 10
Remove from heat and stir in lemon juice.
- 11
Serve hot, garnished with chopped cilantro.
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