Description
This hearty stew combines sweet potatoes and chickpeas with aromatic spices, creating a comforting dish perfect for chilly evenings or busy weeknights.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 2 cans (15 oz each) low-sodium chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
Instructions
- Prepare Your Ingredients: Peel and cube the sweet potatoes. Drain and rinse the chickpeas.
- Sauté Aromatics: In a skillet over medium heat, sauté the chopped onion until translucent. Add minced garlic and cook for an additional minute until fragrant.
- Combine Ingredients: Transfer the sautéed onions and garlic to your slow cooker. Add sweet potatoes, chickpeas, vegetable broth, coconut milk, and all spices. Stir well to combine.
- Set It Up: Cover the slow cooker with the lid and set on low heat for about 6 hours or high heat for about 3 hours.
- Taste Test: Once cooking time is complete, give it a gentle stir and taste! Adjust seasoning as needed.
- Serve Up: Ladle the stew into bowls or plates and serve hot with crusty bread or over rice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For added nutrition, you can include leafy greens like kale in the last hour of cooking. - If you prefer a thicker stew, use less broth or mash some of the sweet potatoes before serving.