Description

Saffron & Chickpea Stew with Sweet Potatoes is a comforting and vibrant dish that warms the soul. This hearty stew combines aromatic saffron, protein-rich chickpeas, and naturally sweet sweet potatoes in a creamy coconut broth. Perfect for busy weeknights or cozy gatherings, each spoonful bursts with flavor and color, making it not just a meal but a delightful experience. Enjoy this nourishing recipe on its own or paired with your favorite side for a complete dining experience.

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed
2 medium sweet potatoes, diced (about 2 cups)
1 medium onion, chopped
3 cloves garlic, minced
1/4 tsp saffron threads soaked in 2 tbsp warm water
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
2 cups fresh spinach

Instructions

Prep Your Ingredients: Gather all ingredients. Chop the onion, mince the garlic, and soak the saffron in warm water.
Sauté the Aromatics: In a large pot over medium heat, add 1 tbsp olive oil; sauté onion until translucent (about 5 minutes). Add minced garlic; cook for another minute.
Add Sweet Potatoes: Stir in diced sweet potatoes and soaked saffron (including water); cook for about 5 minutes.
Introduce Broth and Coconut Milk: Pour in vegetable broth and coconut milk; bring to a gentle simmer.
Add Chickpeas: Mix in chickpeas; simmer for 15-20 minutes until sweet potatoes are tender but hold their shape.
Finish with Spinach: Stir in fresh spinach just before serving; let it wilt.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 7g
Sodium: 500mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg

Keywords: Customize your stew by adding other vegetables like kale or zucchini. For added spice, include chili flakes or fresh herbs. Store leftovers in an airtight container for up to three days; reheat gently on the stove or microwave.