Sweet Potato Stew (Vegan)

Adapted from https://docs.google.com/document/u/0/d/105BLeP4JcxH6T-YopONY9Rn9Y63QWMctIbhFSE1Oalw/mobilebasic?pli=1

INGREDIENTS

2 tablespoon olive oil
2 medium sweet potatoes, peeled, cubed (about 4 cups)
1 large sweet onion, diced
6-8 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon cinnamon (or 1 stick)
½ teaspoon black pepper  (more or less to taste)
½ teaspoon salt  (more or less to taste)
2 15oz cans fire roasted tomatoes (do not drain)
1 15oz can chickpeas, drained and rinsed (215g)
1 15oz can cannellini beans, drained and rinsed (210g)
1-2 tablespoon tahini  (see recipe for tahini below)
2 cups fresh spinach, roughly chopped (6mg)

STEPS

1) Heat oil in a large skillet over medium heat. Add sweet potatoes and onions. Cook 2 minutes without stirring, then stir. Cook for another 2 minutes. Then stir again.  Cook for another 3 minutes, stirring occasionally.

2) Add garlic and spices and mix everything together. Let cook 1 minute. Add in tomatoes with juices*, chickpeas, and beans. Let cook for 10 minutes, stirring occasionally.

3) Add the tahini and stir until well combined. Add spinach and stir. Cook for another 2-3 minutes or until spinach has wilted. Taste and season with salt and pepper.

4) Top with fresh herbs, crispy potato skins (see notes below) or other desired toppings. Serve with rice or quinoa, bread, baked potatoes or just by itself.

When you add the tomatoes and the juices, add enough vegetable stock or water  to just cover the ingredients.


NOTES

to make crispy potato skin topping : Add sweet potato skins on a parchment lined sheet, drizzle with olive oil, sprinkle with sea salt.  Bake at 425F for 15-20 minutes, checking halfway through. Careful not to burn.