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Sweet Potato Chickpea Stew

Hearty Sweet Potato Chickpea Stew​

Ingredients

  • 1 teaspoon olive oil
  • 1 medium or large onion
  • 4 cloves garlic (can sub 1 tsp. garlic powder)
  • 2 cans (15 oz. each) diced tomatoes
  • 2 teaspoons curry powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (optional for some heat)
  • 1/2 teaspoon salt
  • 1 cup dry chickpeas (equivalent to 2 15 oz. cans)
  • 1 large sweet potato, cubed
  • 1 2/3 cups lite coconut milk. Alternative: 1 cup of full-fat coconut milk diluted with 1 cup of Almond milk
  • 2 cups spinach, tightly packed

Optional: 1 cup quinoa or brown rice, cooked according to package directions Optional: sour cream for topping

Prep​

  1. Pressure cook the Chickpeas
  2. Combine curry powder, chili powder, cayenne pepper, and salt

Cook​

  1. In a medium or large pot, sauté onion and garlic in cooking oil for 4-5 minutes over medium heat.
  2. Once onion is soft and translucent, add diced tomatoes, spices, chickpeas, sweet potato cubes, and coconut milk.
  3. Cover pot and turn heat to high to bring liquid to a boil. Then, reduce heat to medium-low and lightly simmer uncovered for 35-40 minutes, or until sweet potatoes are soft.
  4. While stew is cooking, prepare quinoa or rice, if using.
  5. When sweet potatoes are soft, run a potato masher through the stew and mash just a bit to thicken it up. Add chopped spinach and wait a few minutes for spinach to wilt. Top with sour cream, if desired, and enjoy!