Mediterranean Sweet Potato & Chickpea Stew
A hearty and flavorful Mediterranean stew featuring sweet potatoes, chickpeas, and aromatic spices, perfect for a satisfying meal.
10 min
Prep
30 min
Cook
4
Serves
310
Calories
Macros · per serving
10g protein
56g carbs
8g fat
Ingredients
For 4 servings
- 2 sweet potato
- 2 tablespoons olive oil
- 1 yellow onion
- 3 cloves garlic
- 1 can (15 oz) chickpeas
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 4 cups baby spinach
- 1 lemon
- salt — to taste
- black pepper — to taste
Instructions
- 1
Peel and cube the sweet potatoes into 1-inch pieces.
- 2
In a large pot, heat olive oil over medium heat.
- 3
Chop the onion and mince the garlic, then add to the pot and sauté for 3-4 minutes until softened.
- 4
Add cubed sweet potatoes to the pot and stir for 2 minutes.
- 5
Drain and rinse the chickpeas, then add them to the pot along with diced tomatoes and vegetable broth.
- 6
Stir in cumin, coriander, smoked paprika, salt, and pepper, and bring to a simmer.
- 7
Cover the pot and cook for 15-20 minutes or until sweet potatoes are tender.
- 8
Add baby spinach and cook for another 2 minutes until wilted.
- 9
Squeeze lemon juice into the stew, adjust seasoning as needed, and serve hot.
Cook it this week.
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