Hearty Sweet Potato and Chickpea Stew with Sweet Spices

Name: Hearty Sweet Potato and Chickpea Stew with Sweet Spices
Ingredients: 2 tablespoons tomato paste; 3 sweet potatoes (about 1½ pounds/680 g), peeled and cut into ¾- to 1-inch (2- to 2.5-cm) pieces; 1 (14- to 15-ounce/400- to 430-g) can chickpeas, drained and rinsed, or about 1½ cups cooked and drained; 3 cups (720 ml) vegetable stock or water; 2 russet potatoes (about 14 ounces/400 g), peeled and cut into ¾- to 1-inch (2- to 2.5-cm) pieces; 4 teaspoons sweet spice blend (see Note), or more, if needed; Salt; 1 onion, chopped; 1 tablespoon olive oil; 2 cloves garlic, chopped

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

You’ll have a little leftover spice blend—save it and use it to season roasted vegetables or as a rub for grilled chicken or steak.

Ingredients

1 tablespoon olive oil
1 onion, chopped
Salt
2

Stew
Main course
Vegan
Gluten-free

Method

Morning

In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring occasionally, until the onion is nicely browned, about 7 minutes. Add the garlic and stir for 1 minute. Add the spice blend and stir for 15 to 30 seconds, until very fragrant and deep brown, then scrape into the