Go Back

Print Recipe

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 small sweet potato, diced
  • 1 15-oz can diced tomatoes
  • 1 15-oz can full-fat coconut milk
  • 1 cup broth (vegetable or chicken)
  • 2 cups spinach or kale, chopped
  • 1 tsp salt (or to taste)
  • Black pepper or red pepper flakes to taste

Instructions
 

  • Heat olive oil in a large pot over medium heat. When oil begins to shimmer, add the diced onion. Sautee until translucent.
  • Add the garlic and ginger, stirring constantly for about 30 seconds.
  • Add turmeric, cumin, and cinnamon and stir to distribute.
  • Add the chickpeas, sweet potato, tomatoes, broth and coconut milk. Bring the mixture to a gentle boil and then reduce the heat to let it simmer.
  • When sweet potatoes are soft, add the greens.
  • Season stew with salt and pepper, then let the stew simmer for a few more minutes.

Notes

  1. This can be served as a side dish or as a vegetarian meal over rice.
  2. Add a dollop of plain Greek yogurt for a creamy touch.
  3. Sprinkle with chopped nuts of choice for some added crunch (cashews, pistachios).