Description
Warm and comforting, this hearty stew blends tender chickpeas, sweet potatoes, and aromatic saffron for a delightful dish perfect for any occasion.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium sweet potatoes, diced
- 1/4 tsp saffron threads
- 1 cup full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 cups fresh spinach or kale
Instructions
- Prepare Your Ingredients: Chop the onions and mince the garlic. Dice the sweet potatoes into bite-sized cubes.
- Sauté Aromatics: In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onions until translucent (about five minutes). Add minced garlic and cook for another minute until fragrant.
- Add Sweet Potatoes: Stir in the diced sweet potatoes along with salt and pepper. Sauté for about five minutes to enhance their sweetness.
- Create Your Stew Base: Pour in the vegetable broth and coconut milk. Add saffron threads and bring to a gentle boil before reducing heat to simmer.
- Add Chickpeas: Once sweet potatoes are nearly fork-tender (about ten minutes), stir in the chickpeas. Cook for an additional five minutes to allow flavors to meld.
- Final Touches: Just before serving, stir in fresh spinach or kale until wilted. Adjust seasoning if needed. Serve hot and enjoy!
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 335
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Feel free to substitute sweet potatoes with butternut squash or add spicy elements like cayenne pepper for extra heat. Store leftovers in an airtight container for up to four days.