Dinner

Chickpea Sweet Potato Stew

Chickpea and sweet potato in a vegetable broth with paprika and ground cumin.

70

min

Meal benefits

Great source of fiber to help aid in digestion, maintain healthy weight, and may even decrease risk of diabetes and heart disease.

Great source of vitamin A, folate, and phosphorus which play a key role in bone health, eye health, skin health, and red blood cell formation

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

328

Protein

11

g

Fats

4

g

Carbs

62

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

100

g

sweet potato, peeled and diced

100

g

canned chickpeas, drained and rinsed

1

onion, chopped

1

garlic, minced

1

small carrot, diced

1

small celery, diced

240

mL

vegetable broth

0.5

tsp

ground cumin

0.5

tsp

paprika

1

tsp

olive oil

Instructions

_{Step 1/4}

Sauté Aromatics

In a pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 2-3 minutes.

_{Step 2/4}

Add Vegetables

Incorporate diced sweet potato, carrot, and celery into the pot. Cook for another 5 minutes, stirring occasionally.

_{Step 3/4}

Simmer with Chickpeas and Spices

Use a bit more oil if needed and add in drained and rinsed chickpeas, minced garlic, ground cumin, paprika, salt, and pepper. Cook for about a minute until garlic and spices are fragrant. Pour in the vegetable broth and bring the mixture to a simmer. Allow the stew to simmer for about 15-20 minutes, or until the sweet potatoes are tender.

_{Step 4/4}