Preserved Lemon Chickpea Stew with Spinach and Sweet Potato
The stew starts with a gentle sauté of onion, garlic, and spices. I use cumin and smoked paprika to build a base that feels rich and slightly smoky. I add diced sweet potato, tinned tomatoes, and chickpeas, then let it simmer until the sweet potato is tender.
Ingredients
- 1 tbsp Olive oil extra virgin
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 1 tsp Cumin ground
- 1 tsp Smoked paprika
- 1 medium Sweet potato peeled and diced
- 400 g Chickpeas tin can, drained
- 400 g Tomatoes tin can, chopped
- 250 ml Vegetable stock
- 1 Preserved lemon
- 100 g Spinach fresh
- Salt to taste
- Black pepper ground, to taste
- 5 tbsp Greek yoghurt
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until soft.
- Stir in the garlic, cumin, and paprika. Cook for 1 minute, stirring.
- Add the sweet potato, chickpeas, tomatoes, and vegetable stock. Bring to a simmer.
- Cook for 20 minutes, stirring occasionally, until the sweet potato is tender.
- Stir in the chopped preserved lemon and spinach. Cook for another 3–4 minutes until the spinach wilts.
- Season to taste and serve hot with warm flatbread or brown rice. Top the stew with the greek yoghurt at the very last moment