Chickpea and Sweet Potato Stew

Ingredients

• 2 tbsp olive oil
• 1 yellow onion
• 3 clove garlic
• 1 tbsp ginger
• 2 lb sweet potatoes
• 1 can canned diced tomatoes
• 4 cup vegetable broth
• 15 oz canned chickpeas
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• ¾ tsp salt
• ¼ tsp black pepper
• 5 oz fresh spinach
• ¼ cup fresh cilantro (optional)

Steps

1. Dice the onion, mince the garlic, grate the ginger, and peel and dice the sweet potatoes into 1-inch cubes.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
3. Stir in cumin, coriander, and smoked paprika, cooking for 30 seconds. Add diced sweet potatoes, canned diced tomatoes (undrained), vegetable broth, salt, and pepper.
4. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until sweet potatoes are tender.
5. Drain and rinse the chickpeas, then add them to the stew. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
6. Taste and adjust seasonings as needed. Serve hot, garnished with fresh cilantro if desired.