Moroccan-Inspired Sweet Potato and Spinach Stew
This vegan stew is so hearty and cozily spiced. Thick with chickpeas, sweet potatoes, tomatoes, and spinach - so satisfying with a scoop of quinoa or brown rice.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 small sweet potato about 8 ounces, peeled and diced
- 1 15-ounce can chickpeas, drained and rinsed
- 1 14.5-ounce can crushed tomatoes
- 1 1/2 cup water or vegetable broth
- 5 ounces baby spinach
- 1 tablespoon harissa*
- Salt to taste
- Lemon wedges and freekeh couscous, rice, or quinoa for serving
- Chopped parsley for garnish (optional)
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook until it has softened, 5-7 minutes.
- Add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.
- Bring the mixture to a slow boil, then reduce heat to low and simmer, partially covered, for 15 minutes, or until the sweet potatoes are tender.
- Add the harissa and spinach to the pot and stir until the spinach is wilted. Remove from heat and season with salt to taste.
- Serve over your grain of choice with lemon wedges.
Nutrition Facts
Calories: 411kcal, Carbohydrates: 79g, Protein: 20g, Fat: 9g, Saturated Fat: 1g, Sodium: 584mg, Fiber: 17g, Sugar: 13g