CHICKPEA & SWEET POTATO STEW

Whenever you need something hearty and satisfying, curries and stews are perfect. You can batch cook them so easily, have dinner sorted for more than one night - and they actually taste better the day after! This recipe is super easy and full of flavour. 

INGREDIENTS

2 tbsp coconut oil 

1 small onion, diced

3 cloves garlic, minced

1 teaspoon ginger, minced

1 tbsp sweet paprika

1/2 tsp cumin 

1/4 tsp dried coriander

1/8 tsp cayenne pepper

1 tin chickpeas, drained and rinsed

400g sweet potato, peeled and diced 

1 tin chopped tomatoes

700ml vegetable stock 

140g fresh spinach 

METHOD

1. In a large pot, heat the coconut oil over a medium heat. Once it begins to simmer, add the onion and coo until its semi translucent (about 4-5 mins).

2. Add the garlic and ginger, and cook for another 2-3 minutes. Then add the paprika, cumin, coriander and cayenne pepper and cook for 2 minutes - until fragrant. 

3. Add the chickpeas, sweet potato, tinned tomatoes and veg stock, and bring to a boil. Reduce the heat a little, and simmer for 15-20 minutes until the sweet potatoes are soft.

4. Add the spinach, and stir until its wilted.

5. Serve immediately with cous cous or rice, and I like to add a dollop of coconut yogurt!

NB - You can add chilli flakes to the recipe if you like a little more heat. 

You can keep the stew in the fridge for 3-5 days, or otherwise it freezes well for up to 3 months, just defrost and reheat thoroughly. 

vegan, nut free, gluten free (if you don't serve with cous cous) 

Original recipe credit to https://tasty.co

 

 

 

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