Vegan Spanish Chickpea And Sweet Potato Stew

It’s getting pretty chilly in Melbourne these days since winter is approaching, and I’m constantly freezing my silicone tits off, so I’ve been trying to make warmer one pot dishes as of recent. Today, I made a Spanish Chickpea and Sweet Potato Stew… but for some reason the sun decided to make a surprise appearance today as well. What is my life. A tragic disaster, that is what. Anyway… my war with the weather aside, this was a kick-ass, super healthy and easy to make dish that was all cooked in one pot and in under 45 minutes.

Now, as you can see, I have also added a bunch of Baby Spinach to this Chickpea and Sweet Potato Stew, boosting the amount of Folic Acid and Iron in the dish. You know what this means, right? Eat loads of Chickpea and Sweet Potato Stew if you’re planning on getting knocked up. Folic Acid and Iron are key in falling pregnant, this is common knowledge. Please ignore this advice if you are under 16 years old. I will not be held accountable for your appearance on 16 and Pregnant!

There are very basic – almost definitely already in your pantry – ingredients in this Chickpea and Sweet Potato Stew.  All you need is Olive Oil, Onion, Garlic, Cumin, Harissa, Sweet Potato, Tinned Tomatoes, Chickpeas, Maple Syrup, Chickpeas and Baby Spinach. Pretty damn simple. This recipe is cooked and ready to serve in under 45 minutes, low in fat, hearty, healthy and simple to make. Scroll down for the entire Chickpea and Sweet Potato Stew recipe ! Ciao for now.

Sweet Potato Chickpea Stew

Crazy Vegan Kitchen

A Spanish sweet potato chickpea stew perfect for a vegan comforting meal that is secretly healthy!

5 from 1 vote

Print Recipe

Prep Time 5 mins

Cook Time 35 mins

Total Time 40 mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 152 kcal

Ingredients

  

1x2x3x

• 1 tablespoon Olive Oil
• 1 large red onion sliced into crescents
• 2 teaspoons Garlic minced
• 1 small Sweet Potato peeled cut into 1 cm cubes (3 oz or 100 grams)
• 1 1/2 teaspoons Ground Cumin
• 2 teaspoons Harissa Paste
• 1 14 oz can crushed Tomatoes 400 grams
• 1 14 oz can Chickpeas drained (400 grams)
• 1/2 cup Vegetable Stock
• 2 teaspoons Sugar
• 2 teaspoons Maple Syrup
• 3 oz Baby Spinach
• 1 teaspoon Salt to taste
• 1 oz Slivered Almonds toasted
• 1 tablespoon Parsley Chopped

Instructions

 

• In a deep saucepan, heat olive oil up. Fry sliced onion and garlic on low heat till onion turns translucent, about 5 minutes. Add tiny diced sweet potato to the pan and stir to coat in olive oil.
• Add Ground Cumin and Harissa Paste to the pan, and stir/cook for a minute or two to toast the spices off. After 2 minutes, pour in can of Crushed Tomatoes into the pan, along with drained chickpeas and 1/2 cup of Vegetable stock. Stir well.
• Add Sugar and Maple Syrup to pan, stir well, and cover pan with a lid. Let simmer, on low to medium heat, for about 25 minutes, or until sweet potato has softened.
• During hat 25 minute simmering time, stir the stew every 10 minutes or so to prevent scorching at the bottom of the pan.
• Once sweet potato is softened, add Baby Spinach into the pan, cover with a lid for a minute to let spinach wilt, and then uncover and stir spinach in.
• Taste, and season appropriately with Salt and Pepper.
• Serve with a side of Brown Rice, and top stew with Toasted Slivered Almonds and Chopped Parsley.

Nutrition

Serving: 1servingCalories: 152kcalCarbohydrates: 19gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 773mgPotassium: 390mgFiber: 3gSugar: 8gVitamin A: 6794IUVitamin C: 11mgCalcium: 84mgIron: 3mg

Keyword spanish garbanzo stew, sweet potato chickpea stew

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