Hearty Chickpea and Sweet Potato Stew

Packed with protein and fiber from chickpeas and sweet potatoes, this satisfying stew is perfect for meal prep or a quick weeknight dinner. It’s simple to make and bursting with delicious spices, making it a great option for any night of the week.

Serves: 4

Prep Time: 10 minutes
Cook Time: 25 minutes

• Ingredients:

* 2 tablespoons 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 pepper (adjust based on spice preference)
* 15 ounces canned chickpeas, drained and rinsed
* 2 cups peeled and diced sweet potatoes
* 15 ounces canned fire-roasted crushed tomatoes
* 3 cups vegetable broth
* 5 ounces fresh spinach

• Instructions:

1. Sauté the Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion and cook for 4-5 minutes, until softened and translucent.

2. Add the Flavor Builders: Stir in the minced garlic and ginger, and cook for an additional 2-3 minutes, until fragrant. Add the sweet paprika, cumin, coriander, and cayenne pepper, and cook for another minute, allowing the spices to release their aroma.

3. Build the Stew: Add the drained and rinsed chickpeas, diced sweet potatoes, crushed tomatoes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.

4. Incorporate the Greens: Stir in the fresh spinach and cook until wilted, about 1 minute.

5. Serve and Enjoy: ladle the flavorful stew into bowls and serve immediately. Enjoy this hearty and satisfying vegan meal!