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Sweet Potato and Chickpea Stew

Name: Sweet Potato and Chickpea Stew
Cuisine: African
Ingredients: 2 tablespoons olive oil; 1 medium onion finely chopped; 1 1/2 cups sweet potatoes small diced; 4 cloves of garlic minced; 2 tablespoons tomato paste; 2 teaspoons smoked paprika; 1 teaspoon each cumin, coriander and oregano; 1/2 teaspoon each of turmeric and sea salt; 1/4 teaspoon black pepper; 1/8 teaspoon cayenne pepper; 1 (15 oz) can whole peeled tomatoes chopped; 1-1 1/2 cup vegan chicken broth (sub veggie broth); 1 (15 oz) can of chickpeas drained and rinsed; 3 tablespoons creamy peanut butter (sub runny tahini); 2 teaspoons maple syrup; 1/4 cup finely chopped parsley

1-PotBudget CookingVeganComfort FoodSoups, Stew, and ChiliEasy MealsHealthyAfrican

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Ingredients

2 tablespoons olive oil
1 medium onion finely chopped
1 1/2 cups sweet potatoes small diced
4 cloves of garlic minced
2 tablespoons tomato paste
2 teaspoons smoked paprika
1 teaspoon each cumin, coriander and oregano
1/2 teaspoon each of turmeric and sea salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 (15 oz) can whole peeled tomatoes chopped
1-1 1/2 cup vegan chicken broth (sub veggie broth)
1 (15 oz) can of chickpeas drained and rinsed
3 tablespoons creamy peanut butter (sub runny tahini)
2 teaspoons maple syrup
1/4 cup finely chopped parsley

Preparation

Preheat a sizeable non-stick pan on medium heat, drizzle oil to coat the pan, and when warmed, add onion and sweet potato. Season with salt and cook until onions turn golden, about 7-10 minutes.
Add garlic, tomato paste, and seasonings, stir to coat. Cook until tomato paste becomes a deep red and garlic is fragrant, approximately 2 minutes.
Add tomatoes, broth, chickpeas, peanut butter, and maple syrup. Mix well, bring to a boil, then simmer on low to medium heat until flavors meld, about 20 minutes. Top with fresh parsley and serve.