Chickpea Sweet Potato Stew with Mint is incredibly easy to make, the ultimate comfort food with enormous health benefits! Anti-inflammatory turmeric, ginger, and garlic are showcased here, along with protein-rich chickpeas and antioxidant rich sweet potatoes. This stew is warming on a cold winter night (or really any season), but somehow tastes ultra-decadent with its creamy texture.
What (your ingredients):
2 tablespoons olive oil
1 yellow onion
¼ teaspoon salt
3 cloves garlic
2 teaspoons minced ginger (I used the frozen ginger by Dorot)
Pinch of red pepper flakes
1 ½ teaspoons turmeric
¼ teaspoon black pepper
2 medium sweet potatoes or 4 small sweet potatoes
2 15-oz. cans chickpeas, drained and rinsed
2 cups unsweetened almond milk
2 cups vegetable broth
2 tablespoons coconut butter
2 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, chopped
2 cups fresh spinach, chopped
How (your directions):
Heat oil over medium-low heat in a large pot or Dutch oven.
Finely chop one yellow onion and add to the pot, along with the salt. Stir and sauté for 3 minutes.
Mince the garlic, and add to the pot, along with the minced ginger. Sauté for 1 minute. Add the red pepper flakes, turmeric, and black pepper. Stir to combine and sauté for 1 minute.
Chop the sweet potato into small pieces (almost a small dice) and add to the mixture. Sauté for 2-3 minutes.
Add almond milk, vegetable broth and coconut butter. Allow mixture to simmer on low for 10-15 minutes.
Stir occasionally to make sure that nothing sticks to the bottom of the pot.
Using the back of a wooden spoon, mash ¾ of the chickpeas and sweet potatoes against the side of the pot. This will thicken the stew but allow some nice texture to remain.
Add the chopped mint, parsley, and spinach to the stew. Stir and allow to wilt for 1 minute.
Serve hot with a drizzle of good olive oil.