MOROCCAN-INSPIRED SWEET POTATO AND SPINACH STEW

Moroccan-Inspired Sweet Potato and Spinach Stew image

This vegan stew is so hearty and cozily spiced. Thick with chickpeas, sweet potatoes, tomatoes, and spinach - so satisfying with a scoop of quinoa or brown rice.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium yellow onion (diced)
3 garlic cloves (minced)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small sweet potato (about 8 ounces, peeled and diced)
1 15-ounce can chickpeas, drained and rinsed
1 14.5-ounce can crushed tomatoes
1 1/2 cup water or vegetable broth
5 ounces baby spinach
1 tablespoon harissa*
Salt to taste
Lemon wedges and freekeh (couscous, rice, or quinoa for serving)
Chopped parsley (for garnish (optional))

Steps:

Heat the oil in a large pot over medium heat. Add the onion and cook until it has softened, 5-7 minutes.
Add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. 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 is wilted. Remove from heat and season with salt to taste.
Serve over your grain of choice with lemon wedges.

Nutrition Facts : Calories 411 kcal, Sugar 13 g, Sodium 584 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 79 g, Fiber 17 g, Protein 20 g, ServingSize 1 serving