Chickpea Sweet Potato Stew

• refined coconut oil2 tablespoon
• small onion1
• garlic3 clove
• ginger1 teaspoon
• sweet paprika1 tablespoon
• cumin½ teaspoon
• dried coriander¼ teaspoon
• cayenne⅛ teaspoon
• canned chickpeas15 ounce
• peeled and diced sweet potatoes2 cup
• canned fire-roasted crushed tomatoes15 ounce
• vegetable broth3 cup
• fresh spinach5 ounce

Instructions

1. 1

   In large pot or Dutch oven, heat the coconut oil over medium heat.

2. 2

   Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.

3. 3

   Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant.

4. 4

   Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.

5. 5

   Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil.

6. 6

   Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.

7. 7

   Add the spinach and stir until wilted.

8. 8

   Serve immediately.

9. 9

   Enjoy!