Vegetarian Chickpea Stew
I could seriously eat soup every day in the colder months - it is warming, healthy, made with simple ingredients and it makes a big batch to last for days or can feed a family! To make it even heartier I like to use ingredients with some depth to make it not only more filling but stew like - always good for dipping bread into! Yum!
To keep this soup filling and you satisfied I have added in fibrous chick peas (also great source of protein for those vegetarians/vegans), sweet potatoes for complex carbs and a touch of sweetness & fresh organic baby spinach for your healthy greens. Warming aromatics such as ginger, cinnamon, coriander & cumin are included in this one pot wonder of warm goodness!
You could throw all the ingredients in your crockpot and let it simmer all day and your house will smell wonderful, or cook it on the stove for around 40 minutes (I think your house will still smell wonderful) or maybe even in the latest craze - Instapot! Note that I have not tried it in an Instapot myself but would love to hear if you do!!
Leftovers can be stored in the fridge for 3-4 days or even frozen. Great for meal prep too! You can swap the sweet potatoes for regular or spinach for kale - customize it to your liking! That is the beauty of cooking healthy!!
1 large sweet potato chopped
1 can chickpeas rinsed & drained
4 cups vegetable broth
1 package fresh spinach
1 onion diced
1 tsp olive oil
2 cloves garlic chopped
1 tsp coriander
1 tsp ground ginger
1 tsp cumin
1/4 tsp cinnamon
salt & pepper to taste
1. In a large pot heat the olive oil on medium heat and cook the onions and garlic until fragrant - make sure not to burn.
2. Add in all other ingredients except spinach.
3. Cook 35-40 minutes and stir often. Potatoes will soften.
4. Add in spinach and let wilt.