Sweet Potato and Chickpea Stew

• Vegan
• Gluten free

• Produce

  • 2 cans Chickpeas or garbanzo beans
  • 4 cloves Garlic or 1 teaspoon garlic powder
  • 1 Onion, medium or large
  • 2 cups Spinach, tightly packed
  • 1 Sweet potato, large
  • 2 cans Tomatoes

• Canned Goods

  • 1 can Coconut milk, light

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 tsp Chili powder
  • 2 tsp Curry powder
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Cooking oil

Found on healthy-liv.com

Description

Ingredients

• 1 teaspoon cooking oil
• 1 medium or large onion
• 4 cloves garlic or 1 teaspoon garlic powder
• 2 teaspoons curry powder
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper, optional for some heat
• 1/2 teaspoon salt
• 2 cans (15 oz.) diced tomatoes
• 2 cans (15 oz.) chickpeas or garbanzo beans, drained and rinsed, divided
• 1 large sweet potato, cubed
• 1 can light coconut milk* (or half a can of full-fat coconut milk diluted with half a can of water)
• 2 cups spinach, tightly packed
• Optional: 1 cup quinoa or brown rice, cooked according to package directions
• Optional: sour cream for topping

Directions

• In a medium or large pot, sauté onion in cooking oil. Add garlic, curry powder, chili powder, cayenne pepper, and salt while its cooking.
• While onion is cooking, use a potato masher or fork to mash up half a can of chickpeas (this will help thicken the stew).
• Once onion is soft and translucent, add diced tomatoes, the mashed and whole chickpeas, sweet potato cubes, and coconut milk.
• Bring liquid to a boil, reduce heat to low, and cook for 35-50 minutes, or until sweet potatoes are soft.
• While stew is lightly simmering, cook quinoa or rice, if using.
• When sweet potatoes are soft, you can run a potato masher through the stew to thicken it up a bit more, if youd like. Add chopped spinach and simmer for 5 more minutes, until spinach is wilted. Top with sour cream, if desired, and enjoy!