Chickpea Sweet Potato Stew Recipe by Tasty

tasty.co

CathyH

Instead of tomatoes used half can tomato sauce (very good) cut back on broth

subheading: 1 small onion, diced:

3 cloves garlic, minced

1 teaspoon ginger, minced

1 tablespoon sweet paprika

½ teaspoon cumin

¼ teaspoon dried coriander

⅛ teaspoon cayenne

15 oz chickpeas (425 g), 1 can, drained and rinsed

2 cups sweet potato (400 g), peeled and diced

15 oz fire roasted crushed tomato (425 g), 1 can

3 cups vegetable broth (720 mL)

5 oz fresh spinach (140 g)

Directions at tasty.co

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