Sweet Potato and Chickpea Stew
Are you looking for a delicious and hearty vegan recipe? Look no further! This Sweet Potato and Chickpea Stew is packed with flavor and makes for a satisfying meal. Whether you're a vegan or simply looking to incorporate more plant-based dishes into your diet, this recipe is sure to please.
|Prep Time||Cook Time||Total Time||Servings|
|15 mins||30 mins||45 mins||4 servings|
- 2 tablespoons olive oil (30 ml)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 sweet potatoes, peeled and cubed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 2 cups vegetable broth (480 ml)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- Fresh cilantro, for garnish
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and fragrant.
Add the cubed sweet potatoes to the pot and cook for about 5 minutes, stirring occasionally, until they start to soften.
Next, add the chickpeas, diced tomatoes (with their juices), vegetable broth, cumin, paprika, turmeric, salt, and pepper to the pot. Stir well to combine all the ingredients.
Bring the stew to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender and the flavors have melded together.
Taste and adjust the seasonings if needed. You can add more salt, pepper, or spices according to your preference.
Serve the Sweet Potato and Chickpea Stew hot, garnished with fresh cilantro. It pairs well with crusty bread or rice for a complete and satisfying meal.
This Sweet Potato and Chickpea Stew is perfect for cozy nights in or as a comforting dish to share with friends and family. It's also great for meal prep, as it reheats well and can be enjoyed throughout the week. Serve it as a main course or as a side dish alongside a salad or roasted vegetables. Enjoy!