Updated: Feb 12
2 tablespoons coconut oil
1 small onion, diced
1 Tablespoon garlic, minced
1 Tablespoon ginger, minced
2 Tablespoons of Vegetable Garlic Herb Seasoning
1 tablespoon Hungarian Paprika (you can substitute with sweet paprika added with cayenne)
15 oz chickpeas, 1 can, drained and rinsed
1 Large can of Sweet Potatoes, drained and rinsed
15 oz stewed tomatoes, 1 can
32 oz vegetable broth
Desired amount of fresh spinach for your stew
In a medium size pan, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion until fully sautéed.
Add the garlic and ginger, and cook for 2-4 more minutes. Then add the paprika stir for about 2 more minutes.
In a separate pot add the chickpeas, sweet potatoes, stewed tomatoes, and vegetable broth, then bring to a boil.
Add your mixture that you put together in your medium sized pan including your vegetable seasoning into your pot. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
Add the spinach and stir until wilted.