Tamarind Chickpea Stew with Sweet Potatoes and Spinach

Tamarind chickpea stew with sweet potatoes and spinach

Servings: 4 | Prep: 15 min | Cook: 35 min | Total: 50 min

Tags: gluten-free, main course, vegan, vegetarian

Ingredients

• 2.0 tbsp olive oil
• 1.0 unit onion, chopped (medium-sized)
• 3.0 unit garlic cloves, minced
• 1.0 tbsp ginger, grated
• 500.0 g sweet potatoes, peeled and cubed
• 1.0 tsp cumin seeds
• 1.0 tsp ground coriander
• 400.0 g chickpeas, drained and rinsed (canned or pre-cooked)
• 2.0 tbsp tamarind paste
• 500.0 ml vegetable stock
• 150.0 g spinach leaves (fresh)
• 0.5 tsp salt (to taste)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until it becomes translucent.
2. Add the minced garlic and grated ginger. Cook for 2 minutes, stirring frequently, until fragrant.
3. Stir in the cumin seeds and ground coriander. Cook for another 1 minute to release the aromas.
4. Add the cubed sweet potatoes to the pot. Stir well to coat them with the spices.
5. Pour in the chickpeas, tamarind paste, and vegetable stock. Stir to combine, then bring to a gentle simmer.
6. Cover the pot and cook for 20 minutes on low heat, or until the sweet potatoes are tender.
7. Add the spinach leaves. Stir and cook for 2-3 minutes until the spinach wilts.
8. Season the stew with salt and black pepper. Adjust to taste.