Chickpea Sweet Potato Stew
Chickpea and sweet potato in a vegetable broth with paprika and ground cumin.
70
min
Nutrition facts (per serving)
Calories
326
Protein
10
g
Fats
4
g
Carbs
62
g
Ingredients
Conversion Chart
100
g
sweet potato, peeled and diced
100
g
canned chickpeas, drained and rinsed
1
onion, chopped
1
garlic, minced
1
carrot, diced
1
celery, diced
240
mL
vegetable broth
0.5
tsp
ground cumin
0.5
tsp
paprika
Instructions
Step 1/4
Sauté Aromatics
In a pot, heat a little water over medium heat. Add chopped onion and minced garlic, sautéing until the onion is 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
Pour in the vegetable broth and bring the mixture to a simmer. Add drained and rinsed chickpeas, ground cumin, paprika, salt, and pepper. Allow the stew to simmer for about 15-20 minutes, or until the sweet potatoes are tender.
Step 4/4
Season and Serve
Taste and adjust the seasoning as needed. Serve the stew hot, garnished with fresh parsley.
Meal benefits
Strong source of fiber to aid in digestive health
Array of antioxidants to help reduce inflammation
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