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Chickpea Sweet Potato Stew is packed with healthy and wholesome ingredients, it's flavorful and warming, and can be ready in under an hour.

Chickpea Sweet Potato Stew

cashews

cooked chickpeas

tomato puree

water

olive oil

-4 cloves  garlic minced

turmeric powder

cinnamon powder

cardamom powder

smoked paprika powder

sweet potatoes cut into cubes

broccoli florets cut the broccoli florets into pieces that are all about the same size so they cook evenly

-3 tablespoons date syrup

salt to taste

-400 ml water

Drain cashews well. Place them into a blender along with 200 g cooked chickpeas, 200 ml tomato puree, and  200 ml water.

Blend briefly until smooth. Set aside.You can use an immersion blender to achieve a smooth texture.

In a large pot, heat 1 tablespoon of olive oil over medium heat.

Sauté the garlic until it is fragrant, about 20 to 30 seconds.

Add the turmeric, cinnamon, cardamom, and smoked paprika powder, and 2-3 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly.

Stir in 350 ml water, chickpea-cashew-tomato paste, sweet potatoes, broccoli florets,  200 g cooked chickpeas, and date syrup.

Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 25-30 minutes or until the sweet potatoes are tender. Stir occasionally.

Check the seasonings and add more salt and spices if needed.

If the stew is too thick for your liking, feel free to add more water and season accordingly.