A hearty, comforting vegan stew made with sweet potatoes, chickpeas, and warm spices — perfect for chilly fall nights.

Scale

2 tablespoons extra virgin olive oil

1 yellow onion, diced

3 garlic cloves, minced

1 tablespoon grated ginger

2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon turmeric

1/4 teaspoon cinnamon

1 tablespoon tomato paste

2 medium sweet potatoes, peeled and cubed

2 carrots, sliced

2 cups vegetable broth

1 can (15 oz) chickpeas, rinsed

1 can (14 oz) diced tomatoes

Salt and pepper to taste

2 handfuls fresh spinach

Juice of 1/2 lemon

Chopped cilantro for garnish

Heat olive oil over medium heat and sauté onions until soft.

Add garlic and ginger, cooking another minute.

Stir in cumin, paprika, turmeric, cinnamon, and tomato paste.

Add sweet potatoes, carrots, chickpeas, tomatoes, and broth.

Simmer for 30 minutes, stirring occasionally.

Add spinach and lemon juice in the last 5 minutes.

Garnish with cilantro and serve warm.

Swap kale for spinach if desired.

Use butternut squash in place of sweet potatoes.

Add chili flakes for extra heat if you like spice.

Keywords: vegan stew, sweet potato recipes, cozy fall recipes, chickpea soup