Spicy African Chickpea and Sweet Potato Stew
Dive into a bowl of comfort and bold flavors with this Spicy African Chickpea and Sweet Potato Stew, a hearty one-pot meal that's both nourishing and satisfying. Packed with vibrant sweet potatoes, protein-rich chickpeas, and a creamy coconut milk base, this stew is elevated by the warmth of spices like cumin, coriander, and paprika with a kick of cayenne. A dollop of peanut butter adds a subtle nuttiness, while fresh spinach keeps it light and vibrant. Ready in under an hour, this vegan and gluten-free dish is perfect for cozy weeknight dinners or meal prep. Garnish with fresh cilantro and a squeeze of lime for a zesty finish that balances the spice beautifully.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 medium, peeled and cubed sweet potatoes
- 2 15-ounce cans, drained and rinsed canned chickpeas
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 13.5-ounce can canned coconut milk
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons peanut butter
- 3 cups fresh spinach
- 2 tablespoons, chopped (optional) fresh cilantro
- 1 cut into wedges (for serving, optional) lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened.
Stir in the garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the cubed sweet potatoes to the pot and sauté for 2-3 minutes.
Stir in the tomato paste, ground cumin, ground coriander, paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute, allowing the spices to bloom.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 15 minutes, or until the sweet potatoes are tender.
Add the chickpeas and canned coconut milk to the pot, stirring to combine.
Stir in the peanut butter until fully incorporated, letting the stew simmer for another 5 minutes.
Add the fresh spinach and cook for 2-3 minutes, or until wilted.
Taste and adjust seasoning, adding more salt or spices as desired.
Serve hot, garnished with fresh cilantro and a lime wedge on the side, if using.
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7244 mg | 315% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 57.0 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 706 mg | 54% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 4946 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
