Chickpea & Sweet Potato Stew + Lentils and Swiss Chard

Serves 4 (plus leftovers | Prep Time: 10 minutes | Cook Time: 30 minutes

Another one pot hearty stew. Lot’s of plant protein and veggies. If you want some animal protein I would add in a pound of ground beef in the beginning.

Ingredients

Extra virgin olive oil
1 onion, diced
3 cloves garlic, minced
1 large sweet potato, peeled and diced (I prefer Japanese sweet potato)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup dried green or brown lentils, rinsed and drained
2 cups vegetable/or chicken broth or water
1, 15oz can crushed tomato
2 can (15 oz) chickpeas, keep the liquid
Salt and pepper to taste
4 cups chopped Swiss chard (or any dark leafy green)
A nice squeeze of fresh lime or lemon juice
chopped fresh cilantro or parsley for garnish (optional)

Chef Tips

Preparation

Step 1

Sweat the onions and garlic in lot’s of olive oil; about 5 minutes. Add the potato and spices. Season with salt. Saute for another minute.

Step 2

Add the lentils stock/ or water, tomato and chickpeas. You should see about 2-inches of liquid above the vegetable mixture. Cook for about 20 minutes or until the potatoes are cooked. Add in the Swiss chard and cook until wilted and cooked through. Season the citrus juice and herbs if using.