Spicy African Chickpea and Sweet Potato Stew

Dive into a bowl of comfort and bold flavors with this Spicy African Chickpea and Sweet Potato Stew, a hearty one-pot meal that's both nourishing and satisfying. Packed with vibrant sweet potatoes, protein-rich chickpeas, and a creamy coconut milk base, this stew is elevated by the warmth of spices like cumin, coriander, and paprika with a kick of cayenne. A dollop of peanut butter adds a subtle nuttiness, while fresh spinach keeps it light and vibrant. Ready in under an hour, this vegan and gluten-free dish is perfect for cozy weeknight dinners or meal prep. Garnish with fresh cilantro and a squeeze of lime for a zesty finish that balances the spice beautifully.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 2 medium, peeled and cubed sweet potatoes
• 2 15-ounce cans, drained and rinsed canned chickpeas
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1 13.5-ounce can canned coconut milk
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons peanut butter
• 3 cups fresh spinach
• 2 tablespoons, chopped (optional) fresh cilantro
• 1 cut into wedges (for serving, optional) lime

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes, or until softened.

Step 3

Stir in the garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

Step 4

Add the cubed sweet potatoes to the pot and sauté for 2-3 minutes.

Step 5

Stir in the tomato paste, ground cumin, ground coriander, paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute, allowing the spices to bloom.

Step 6

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 15 minutes, or until the sweet potatoes are tender.

Step 7

Add the chickpeas and canned coconut milk to the pot, stirring to combine.

Step 8

Stir in the peanut butter until fully incorporated, letting the stew simmer for another 5 minutes.

Step 9

Add the fresh spinach and cook for 2-3 minutes, or until wilted.

Step 10

Taste and adjust seasoning, adding more salt or spices as desired.

Step 11

Serve hot, garnished with fresh cilantro and a lime wedge on the side, if using.

Nutrition Facts

Serving size	(2535.6g)

Amount per serving	% Daily Value*
Calories	2397.4

Total Fat 142.6g	0%
Saturated Fat 88.4g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 7243.9mg	0%
Total Carbohydrate 241.1g	0%
Dietary Fiber 53.4g	0%
Total Sugars 57.0g
Protein 67.3g	0%

Vitamin D 0IU	0%
Calcium 706.3mg	0%
Iron 35.1mg	0%
Potassium 4946.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 10.7%

Carbs: 38.3%