Moroccan-Inspired Sweet Potato and Chickpea Stew with Spinach
A hearty vegetarian stew with a bit of a kick, thanks to harissa. Serve over freekeh or any of your favorite whole grains.
Servings: 4 servings
Calories: 241kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 small sweet potato (about 8 ounces, peeled and diced)
- 1 14.5-ounce can chickpeas, drained and rinsed
- 1 14.5-ounce can crushed tomatoes
- ½ cup water or vegetable broth
- 5 ounces baby spinach
- 1 tablespoon harissa
- Salt to taste
- Lemon wedges and freekeh, couscous, or rice, for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook until softened (5–7 minutes).
- Add the garlic, cumin, and coriander and cook for about 1 minute, until fragrant. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.
- Bring the mixture to a slow boil, then reduce heat to low and simmer, partially covered, for 15 minutes or until the sweet potatoes are tender.
- Add the harissa and spinach to the pot and stir until the spinach wilts. Remove from heat and season with salt to taste.
- Serve over your grain of choice with lemon wedges.
Notes
I use Spicy Red Mina Harissa. The heat levels of harissa can vary a lot among different brands and varieties, so if you're not sure, start with a smaller amount and add more to your taste.
Nutrition
Serving: 1/4 of recipe (without grains) | Calories: 241kcal | Carbohydrates: 41.4g | Protein: 8g | Fat: 4.9g | Saturated Fat: 0.6g | Fiber: 8.1g | Sugar: 7.4g