Chickpea Sweet Potato Stew

Name: Chickpea Sweet Potato Stew
Total time: 30
Yield: 4
Ingredients: 2 tablespoons refined 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; 15 oz canned chickpeas, drained and rinsed; 2 cups peeled and diced sweet potatoes; 15 oz canned fire-roasted crushed tomatoes; 3 cups vegetable broth; 5 oz fresh spinach

Recipe by Rachel Gaewski from tasty.co

Lunch 30 Mins.

Ingredients

4 servings

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2 tablespoons refined coconut oil
•

1 small onion, diced
•

3 cloves garlic, minced
•

1 teaspoon ginger, minced
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1 tablespoon sweet paprika
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½ teaspoon cumin
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¼ teaspoon dried coriander

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⅛ teaspoon cayenne
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15 oz canned chickpeas, drained and rinsed
•

2 cups peeled and diced sweet potatoes
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15 oz canned fire-roasted crushed tomatoes
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3 cups vegetable broth
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5 oz fresh spinach

Instructions

In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
Add the spinach and stir until wilted.
Serve immediately.
Enjoy!