Sweet Potato Chickpea and Eggplant Hotpot
Warm up your weeknight dinners with this hearty and flavorful Sweet Potato Chickpea and Eggplant Hotpot! This one-pot vegan recipe combines tender chunks of sweet potatoes and eggplant with protein-packed chickpeas in a velvety coconut milk and vegetable broth base. Aromatic spices like cumin, smoked paprika, and cinnamon infuse the dish with comforting, bold flavors, while fresh spinach adds a pop of color and nutrients. Ready in under an hour, this hotpot is perfect for meal prepping or cozy family dinners. Garnish it with fresh cilantro and a squeeze of lemon for a refreshing finish, and serve it with rice, crusty bread, or enjoy it solo—this dish is a wholesome, gluten-free delight that’s sure to win over your taste buds!
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Recipe Information
Ingredients
- 2 medium-sized (peeled and diced) sweet potatoes
- 1 large (diced) eggplant
- 1 400g can (drained and rinsed) canned chickpeas
- 1 400ml can coconut milk
- 2 cups vegetable broth
- 1 large (finely chopped) onion
- 3 minced garlic cloves
- 1 tablespoon (grated) ginger
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon chili flakes (optional)
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) pepper
- 2 cups (packed) fresh spinach
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 small (cut into wedges, for serving) lemon
Instructions
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the ground cumin, ground coriander, smoked paprika, ground cinnamon, and chili flakes (if using). Toast the spices for 30 seconds to release their aroma.
Add the diced sweet potatoes, eggplant, and canned chickpeas. Stir to coat the vegetables evenly with the spices.
Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot with a lid and cook for 25-30 minutes, stirring occasionally, until the sweet potatoes and eggplant are tender.
Season the hotpot with salt and pepper to taste. Adjust the seasoning as needed.
Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
Serve the hotpot hot, garnished with chopped fresh cilantro and a wedge of lemon on the side for added brightness. Enjoy with rice, bread, or on its own!
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5678 mg | 247% | |
| Total Carbohydrate | 249.4 g | 91% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 90.9 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3969 mg | 84% | |
*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.
