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Sweet Potato and Chickpea Stew

A hearty, nutritious meal that's both comforting and healthy. This Sweet Potato and Chickpea Stew is a one-pot wonder that's budget-friendly, vegan, and gluten-free.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 250 kcal

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 large onion diced
  • 4 garlic cloves minced
  • 2 tablespoons olive oil
  • 2 cans 14 oz each diced tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • 2 cups fresh spinach optional
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes.
  • Add minced garlic and cook for another minute until fragrant.
  • Stir in all the spices (cumin, paprika, turmeric, and cinnamon) and cook for 30 seconds to bloom the flavors.
  • Add sweet potato cubes and chickpeas, stirring to coat with the spices.
  • Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until sweet potatoes are tender.
  • If using spinach, stir it in during the last 2 minutes of cooking.
  • Season with salt and pepper to taste.