Last week however, I stumbled up this recipe for Chickpea, Sweet Potato & Spinach Stew from one of my favorite eat clean website The Gracious Pantry and I just knew I had to try this one out.
So a little backstory...A couple weeks ago, I was sent a very cool & powerful food blender to try out (yes! more coming on this soon) and one thing I love to make is homemade hummus. Since this was going to my first recipe in the fancy new blender, I wanted to try soaking my own chickpeas vs. using canned.
|Soaked and dried chickpeas|
|a sneak peak at my homemade hummus|
I WILL NEVER AGAIN EAT A CANNED CHICKPEA. ever. I never realized how easy it is to prep my own chickpeas and they taste amazing--without all the garbage in the canned variety. They have a much nuttier flavor that I am totally digging!
So when I saw another recipe featuring chickpeas, this was an added meal to the weekly menu.
Things I loved about this recipe-it was clean, it was simple to make, it featured ingredients I always have on hand and it was a veggie based meal, which I am trying to incorporate into more meals.
Now, a few notes of change on how I prepared this recipe.
-I was out of tumeric so I just added a bit more curry.
-I used MORE ginger than called for in the recipe. I love ginger.
-I did not add the fresh baby spinach to the stew. I added a GIANT handful of spinach to each serving bowl and put the soup/stew directly on top of the spinach leaves.
It tasted even better the second day for lunch!!
Clean Eating Chickpea, Sweet Potato and Spinach Stew
Prep: 10 minutes Cooking Time: 25 minutes. Serves: 6 to 8
- 2 (19 ounce) cans chickpeas, rinsed and drained
- 2 (28 ounce) cans whole tomatoes, including juice
- 2 onions, chopped
- 1 sweet potato, peeled and cubed into 1 inch pieces
- 6 cloves of garlic, crushed and minced fine
- 2 cups packed baby spinach
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 tablespoon curry
- Salt and pepper, to taste
- Pinch red pepper flakes, optional
- Cilantro, to taste and for garnish
- Over medium heat in a large skillet, sauté onions in olive oil until soft, about 5 minutes. Add the curry, turmeric, cumin, garlic, ginger, salt, and pepper; stir and sauté 1 to 2 minutes more.
- Meanwhile, microwave the cubed sweet potato, uncovered, about 4 to 5 minutes depending on size of cubes. Stir several times to ensure even cooking.
- Add the chickpeas and tomatoes and stir. Bring to a low simmer and cover for 10 minutes. (Add the sweet potatoes once they are fork tender).
- Remove the lid and add up to 1/4 cup of water (to your desired consistency). Simmer 5 minutes more.
- Off heat, add spinach until wilted. Garnish with cilantro.
- You can substitute frozen spinach, but be sure to squeeze out all water.
- This dish is complimented by fresh coriander. Add up to several tablespoons in the last few minutes of cooking.
- This recipe can easily be halved and still feed a family.
- This recipe can be frozen once cooled completely. For best results, defrost in the refrigerator and warm over medium heat.
This recipe is perfect for a post fall run or bike!!
Did you enter to win a custom piece of stamped jewelry from Old Pool Glassworks??