Ingredients:

  • 1.5 lb sweet potatoes, peeled and diced (half in 1/2-inch cubes, half in 1-inch chunks)
  • 1 large red onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups chopped kale or spinach, stems removed
  • 30 oz canned chickpeas, drained and rinsed
  • 15 oz fire-roasted diced tomatoes, no sugar added
  • 4 cups low-sodium vegetable broth, yeast-free
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 0.25 cup fresh cilantro for garnish

Instructions:

  1. Place a large heavy-bottomed pot over medium heat. Add the diced onion and sauté with a splash of vegetable broth to prevent sticking until translucent, about 5 minutes.
  2. Add the minced garlic, grated ginger, and the dry spice blend (cumin, coriander, cinnamon, and cayenne). Stir constantly for 60 seconds until fragrant and slightly darkened.
  3. Stir in the tomato paste to coat the onions and spices. Add the sweet potatoes and chickpeas, stirring to ensure the vegetables are coated in the spice paste.
  4. Pour in the fire-roasted diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
  5. Simmer for 20 minutes until the larger sweet potato chunks are tender. Use a potato masher or wooden spoon to lightly mash a quarter of the chickpeas and the smaller potato cubes directly in the pot to thicken the sauce.
  6. Stir in the chopped kale or spinach and cook for 2-3 minutes until wilted. Season with sea salt to taste and garnish with fresh cilantro before serving.