Sweet Potato, Chickpea, & Coconut Milk Stew

Ingrédients

Servings: 4

Time: ~35–40 minutes

Ingredients:

1 tbsp olive oil or coconut oil

1 small yellow onion, diced

2 garlic cloves, minced

1 tbsp fresh ginger, grated (or 1 tsp ground ginger)

1/2 tsp turmeric

1tsp cumin

1tsp coriander

1 tbsp curry powder

½ tsp chili flakes (optional, for heat)

2 medium sweet potatoes, peeled and diced

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk (full-fat preferred)

1 cup vegetable broth or water (add more if needed)

1 pinch ceyenne

1 cups packed spinach or chopped kale

Salt and black pepper to taste

Cooked rice, quinoa, or naan (for serving)

Instructions

Instructions:

1. Sauté the aromatics

Heat oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until translucent.

Add the garlic, ginger, curry powder, and chili flakes (if using). Cook for 1–2 minutes more, until fragrant.

2. Add the main ingredients

Stir in diced sweet potato, chickpeas, coconut milk, and broth. Bring to a boil, then reduce heat to medium-low.

3. Simmer

Simmer for 15–20 minutes, stirring occasionally, until sweet potatoes are tender. Add pinch of ceyenne and more of the curry spices to taste.

4. Add greens & season

Stir in spinach or kale and let wilt (about 2–3 minutes).

Season with salt and pepper

5. Serve

Ladle into bowls and top with chopped cilantro or parsley.

Serve with rice, quinoa, or warm naan

Notes

Want more heat? Add a spoonful of harissa or a pinch of cayenne.

For extra richness, add a spoonful of almond or peanut butter while simmering.

To thicken, mash a few sweet potato cubes against the pot’s side or blend a cup and stir back in.