Tunisian Chickpeas with Sweet Potatoes and Greens

Name: Tunisian Chickpeas with Sweet Potatoes and Greens
Cuisine: Tunisian
Ingredients: 1 medium-size yellow onion, chopped; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 1 teaspoon smoked paprika; 1½ teaspoons ground coriander; 1 large or 2 medium-size sweet potatoes, peeled and cut into ½-inch dice; 4 cloves garlic, minced; Salt and freshly ground black pepper; ½ teaspoon red pepper flakes; ½ teaspoon ground cumin; ½ teaspoon dried thyme; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; Salt and freshly ground black pepper; ½ cup vegetable broth or water; ½ cup vegetable broth or water; 6 to 8 cups chopped stemmed kale, spinach, or chard; 6 to 8 cups chopped stemmed kale, spinach, or chard; 6 to 8 cups chopped stemmed kale, spinach, or chard; Lemon wedges, for serving

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This satisfying recipe is a complete meal as is, but it is also good served over couscous, rice, or quinoa or accompanied by warm flatbread.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 medium-size yellow onion</

Africa
Tunisia
Stew
Gluten-free
Vegan

Method

Heat the oil or water in a large pot over medium heat. Add the onion and garlic and cook for 3 to 5 minutes to soften, stirring occasionally. Add the sweet potato, coriander, paprika, thyme, cumin, red pepper flakes, and salt and pepper to taste. Add the tomatoes with their juices, chickpeas, and broth, and bring to a boil. Reduce the heat to a simmer and cook for 10 min