Sweet Potato Lentil and Chickpea Stew with warming spices is a protein packed stew perfect on a chilly night.
Sweet potatoes are a staple in my kitchen. I always have sweet potatoes on hand because they are nutritious and so versatile. I love adding adding them to tacos, chili and stews like this Sweet Potato Stew!
What elevates this healthy, plant-based stew are the warming spices. The combination of freshly grated ginger, cinnamon and cumin, create a warming stew. It might sound odd to add cinnamon to a savory stew, but you’ll have to trust me on this one! Cinnamon in a common spice used in savory Moroccan cooking.
Cinnamon is a great spice to add for a health benefits. Cinnamon can help relieve inflammation, it can also help fight heart disease and help stabilize blood sugar. Yay for cinnamon!
I really like the combination of lentils and chickpeas. Both are an inexpensive pantry staple to have on hand. A half cup of serving of cooked lentils has 12 grams of protein!
Like most soup and stews, this stew tastes better the next day. Great for meal prepping!
Whether you follow a vegan diet or are just looking to incorporate more plant-based recipes into your diet, this Sweet Potato Lentil and Chickpea Stew is a great recipe to add to your weekly meal plan!
- 1 Tablespoon Avocado Oil
- 1 Yellow Onion, diced
- 4 Large Garlic Cloves, minced
- 1 Tablespoon Fresh Grated Ginger
- 2 Teaspoons Cumin
- 1 Tsp Cinnamon
- 2 Cups Crushed Tomatoes
- 3 1/2 Cups Vegetable Broth
- 1-15 ounce Can Chickpeas, Drained and Rinsed
- 4 Cups Chopped Sweet Potatoes, about 2 Large Sweet Potatoes
- 1 Cup Brown Lentils, rinsed
- 1/2 Teaspoon Salt
- Fresh Ground Black Pepper to taste
- 1/2 Cup Chopped Cilantro
- 1/2 Lemon Juiced
Heat the oil in a large pot or dutch oven over medium-high heat. Add the onion; cook a 4-6 minutes or until the onion becomes softened. Add the garlic and ginger; cook for 1 minute. Lower heat to medium. Add the cumin and cinnamon; stir.
Pour in the crushed tomatoes, vegetable broth, chickpeas, sweet potatoes, lentils, and salt.
Raise the heat up to medium-high. Bring to a boil. Once boiling, lower the heat to low. Cover and cook 45-55 minutes, or until the lentils are cooked and the sweet potatoes are tender.
Stir in lemon juice and cilantro. Serve!