Description
A warm and hearty Spicy Chickpeas Sweet Potato Spinach Sauté that combines tender roasted sweet potatoes, flavorful chickpeas, and fresh spinach with aromatic spices. This quick and easy stovetop recipe is perfect for a nutritious and satisfying meal in just 20 minutes, blending sweet, smoky, and savory flavors.
Ingredients
Vegetables
- 2 small sweet potatoes, chopped (approximately 5 cups chopped sweet potatoes)
- 1 small onion, peeled and chopped (approximately 3/4 cup chopped)
- 5 oz. container of fresh spinach
Pantry Items
- 1 can (15.5 oz) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
Spices
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 tsp coriander
- 1/4 tsp cinnamon
- 1/4 tsp turmeric
- Salt and black pepper to taste
Optional Garnishes
- Red pepper flakes
- Chopped fresh parsley
Instructions
- Prepare the Vegetables: Peel and chop the onion. Peel the sweet potatoes (optional) and cut them into bite-sized pieces.
- Drain Chickpeas: Drain and rinse the canned chickpeas thoroughly under cold water.
- Heat Oil: Add the extra virgin olive oil to a large pan and place it on a stovetop set to medium heat.
- Roast Sweet Potatoes: Add the chopped sweet potatoes to the pan and stir to coat them in oil. Cover the pan and cook for 4 minutes. Uncover, toss the sweet potatoes to turn uncooked sides down, then cover and cook another 4 minutes. Toss again, cover and cook for an additional 2 minutes until the sweet potatoes are fork-tender.
- Add Onion, Chickpeas, and Spices: Stir in the chopped onion, rinsed chickpeas, cumin, smoked paprika, coriander, turmeric, and cinnamon into the pan with the sweet potatoes. Mix well to combine flavors.
- Cook Spinach: Add the fresh spinach on top, cover the pan and cook for about 2 minutes until the spinach wilts down significantly.
- Combine Ingredients: Remove the lid and stir all ingredients well to evenly incorporate the spinach and spices.
- Season: Season the sauté with salt and black pepper to taste.
- Serve: Optionally, sprinkle with red pepper flakes and chopped fresh parsley before serving for extra flavor and garnish.
Notes
- Peeling sweet potatoes is optional; leaving the skin on adds extra fiber and nutrients.
- Adjust the spice levels according to your heat preference, especially with the smoked paprika and optional red pepper flakes.
- This dish can be served as a main or as a side to grilled meats or other protein sources.
- For added protein, consider stirring in some cooked quinoa or bulgur before serving.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop.
