Vegan Sweet Potato Chickpea Stew

A super healthy vegan stew that is easy to make and oh-so-satisfying, this sweet potato and chickpea stew is ready in under 1 hour. The stew is naturally vegan  and gluten-free and has well-balanced flavours for the perfect winter comfort meal. I like to add baby spinach to get more iron in the diet  as well as vitamin C as spinach is also rich with it.

I typically use Indian spices for vegan stews and soups. You can make this vegan sweet potato stew as spicy as you like, by adding more or less chilli. 

You can serve this stew over rice, quinoa, or with some crusty bread for an easy plant-based dinner. 

Ingredients:

• 3-4 tbsp cooking oil 
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp cinnamon powder
• 1 tsp cumin powder
• ½ tsp chilli flakes
• 1 can chopped tomatoes
• 2 can chickpeas, drained
• 2 medium sweet potatoes, cut into 1 inch chunks
• 1 can coconut milk
• 2-3 handful baby spinach

Method:

In a large pot, heat the cooking oil and fry the onion over medium heat for 3-4 minutes until softened and slightly golden. Add the garlic and continue to cook for another minutes until fragrant.

Add all the spices to the pan and mix them in. Next, stir in the chopped tomatoes and cook for 2-3 minutes until the sauce thickens a bit.

Next, add the chickpeas an sweet potatoes to the pot and pour in the coconut milk. Mix everything well and bring to a boil. Lower the heat, cover with a lid and cook for 15 minutes until the potatoes are fork tender.

Add the baby spinach to the pot and cook for another minute until the spinach wilts. Serve over rice, quinoa or some crusty bread.