1, Dice the onion and mince 3 cloves garlic.
2. Chop the sweet potatoes into bite-sized pieces.
3. In a large pot, heat 2 tablespoons olive oil. Saute the onion for about 5 minutes.
4. Add minced garlic and saute about 1 minute.
5. Stir in paprika, ground cumin, ground coriander, turmeric, ground ginger, ground cinnamon, kosher salt, ground black pepper, and cayenne pepper.
6. Stir about 30 seconds, then add diced tomatoes and vegetable broth.
7. Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas.
8. Simmer 25 to 30 minutes until the potatoes are tender.
9. Stir in 3 cups spinach in the last 2 minutes.
Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.
Ingredients
Directions
1, Dice the onion and mince 3 cloves garlic.
2. Chop the sweet potatoes into bite-sized pieces.
3. In a large pot, heat 2 tablespoons olive oil. Saute the onion for about 5 minutes.
4. Add minced garlic and saute about 1 minute.
5. Stir in paprika, ground cumin, ground coriander, turmeric, ground ginger, ground cinnamon, kosher salt, ground black pepper, and cayenne pepper.
6. Stir about 30 seconds, then add diced tomatoes and vegetable broth.
7. Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas.
8. Simmer 25 to 30 minutes until the potatoes are tender.
9. Stir in 3 cups spinach in the last 2 minutes.
Serve garnished with chopped cilantro, fresh squeezed lemon juice, and a dollop of Greek yogurt.
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