- Prep-time: / Ready In:
- Makes 5 cups stew + 3 cups rice
- Serving size: ¼ of recipe
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Looking for a cozy purple sweet potato recipe that’s simple, colorful, and full of flavor? This hearty stew combines creamy roasted purple sweet potatoes, nutty chickpeas, and vibrant spinach in a fragrant, spiced broth that gains extra flavor from toasting cumin and black mustard seeds in the pot before adding the other ingredients. Bake the sweet potatoes separately to intensify the taste, then add them towards the end of cooking to prevent their beautiful purple hue from bleeding into the soup. Serve over cooked brown basmati or jasmine rice, or another whole grain of your choice.
For more inspiration, check out these tasty ideas:
- Sweet Potato Soup with Cannellini Beans and Rainbow Chard
- Lentil and Spinach Soup
- Hearty Purple Cabbage Soup
- Caribbean Sweet Potato Stew
By Cameron Stauch,
Ingredients
- 1 lb. purple sweet potato, such as Stokes or Ben Yagi varieties
- ½ teaspoon cumin seeds
- ½ teaspoon cumin seeds
- 1 cup chopped onion
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
- ½ cup canned unsweetened light coconut milk
- 1 tablespoon chickpea flour or brown rice flour
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper
- 3 cups coarsely chopped fresh spinach
- 1 tablespoon lemon juice
- 3 cups hot cooked brown basmati or jasmine rice
- Lemon wedges (optional)
Instructions
- Preheat oven to 375°F. Using a fork, prick each sweet potato four or five times. Wrap each sweet potato individually in foil and place on a baking sheet. Bake 40 to 50 minutes or until easily pierced with a toothpick, rotating once halfway through baking. Unwrap sweet potatoes. When cool enough to handle, peel and discard skin; cut flesh into ¾-inch cubes.
- Meanwhile, in a medium saucepan toast cumin and mustard seeds over medium 5 minutes or until fragrant, shaking pan occasionally. Add onion and ½ cup water. Cook 5 minutes or until water evaporates, stirring frequently. Stir in the next seven ingredients (through crushed red pepper); cook and stir 1 minute. Add 1½ cups water. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Stir in spinach; cook 2 to 3 minutes or until spinach wilts.
- Stir in sweet potato. Drizzle with lemon juice. Serve stew over hot cooked rice with lemon wedges (if using).
Per serving (¼ of recipe): 413 calories, 81 g carbohydrates, 12 g protein, 5 g total fat, 2 g saturated fat, 0 g cholesterol, 94 mg sodium, 10 g fiber, 9 g sugar
Note: Nutritional information is provided as an estimate only.
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