Sweet Potato and Chickpea Stew
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 1/2 cups sweet potatoes, small diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon each of 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-ounce) can whole peeled tomatoes, chopped
- 1 to 1 1/2 cups vegan chicken broth (or substitute vegetable broth)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 tablespoons creamy peanut butter (or substitute runny tahini)
- 2 teaspoons maple syrup
- 1/4 cup parsley, finely chopped
Preparation
Preheat a large 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, 7 to 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, approximately 20 minutes. Top with fresh parsley and serve with your favorite carbohydrate.
