Description
A hearty and nutritious stew made with sweet potatoes and chickpeas, perfect for a comforting meal.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in cumin, paprika, turmeric, and cayenne pepper.
- Add sweet potatoes and chickpeas, mix well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until sweet potatoes are tender.
- Season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- For extra creaminess, mash some of the sweet potatoes.
- Serve with rice or crusty bread.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Stew
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
