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Chickpea Sweet Potato Stew

Updated: Feb 12

Ingredients:

  • 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


Directions:

  1. In a medium size pan, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion until fully sautéed.

  2. Add the garlic and ginger, and cook for 2-4 more minutes. Then add the paprika stir for about 2 more minutes.

  3. In a separate pot add the chickpeas, sweet potatoes, stewed tomatoes, and vegetable broth, then bring to a boil.

  4. 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.

  5. Add the spinach and stir until wilted.

  6. Serve immediately.

  7. Enjoy!


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