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Vegetarian Stew With Sweet Potato

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Vegetarian Stew With Sweet Potato is a hearty and nourishing one-pot dish filled with tender vegetables, warm spices, and rich comforting flavor. Sweet potatoes add natural sweetness and a creamy texture for a satisfying plant-based meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and cubed
  • 2 carrots, sliced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley or cilantro, chopped (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and cook for 3–4 minutes until softened.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the sweet potatoes, carrots, bell pepper, and zucchini. Stir to combine.
  5. Sprinkle in cumin, smoked paprika, thyme, salt, and black pepper. Stir to coat evenly.
  6. Pour in the diced tomatoes and vegetable broth. Bring to a gentle boil.
  7. Reduce heat to low, cover, and simmer for 20–25 minutes until sweet potatoes are tender.
  8. Stir in the chickpeas and cook for an additional 5 minutes.
  9. Taste and adjust seasoning if needed. Garnish with fresh parsley or cilantro before serving.

Notes

  • Add spinach or kale during the last few minutes for extra greens.
  • For a creamier texture, stir in a splash of coconut milk at the end.
  • Simmer uncovered to thicken if needed.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Serve with crusty bread, rice, or quinoa for a complete meal.

Nutrition

Find it online: https://thefamilycooking.com/vegetarian-stew-with-sweet-potato/