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Spiced Chickpea and Sweet Potato Stew
Spiced Chickpea and Sweet Potato Stew

Spiced Chickpea and Sweet Potato Stew
A hearty and warming stew with chickpeas and sweet potatoes, infused with spices.
Spiced Chickpea and Sweet Potato Stew

To provide a balanced meal rich in carbohydrates and protein to support recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 400
    g
     chickpea
  • 300
    g
     sweet potato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 100
    g
     spinach
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 500
    ml
     vegetable broth
Preparation Time: 45 minutes
Spiced Chickpea and Sweet Potato Stew
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, sauté until soft.
  3. Stir in cumin, coriander, and cinnamon, cook for another minute.
  4. Add diced sweet potatoes and chickpeas, stir to coat with spices.
  5. Pour in vegetable broth and bring to a boil.
  6. Reduce heat and simmer for 20 minutes until sweet potatoes are tender.
  7. Add chopped tomatoes and spinach, cook for another 5 minutes.
  8. Season with salt and black pepper to taste.
  9. Serve hot.
Nutrition Per Serving 1300 g Per 100g
Energy 481 kcal 37 kcal
Protein 20 g 1.5 g
Fibre 18 g 1.4 g
Salt 2 g 0.2 g
Sugar 12 g 0.9 g
Carbohydrates 80 g 6.2 g
Fat 15 g 1.2 g
  • 400
    g
     chickpea
  • 300
    g
     sweet potato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 100
    g
     spinach
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     cinnamon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 500
    ml
     vegetable broth
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté until soft.

Stir in cumin, coriander, and cinnamon, cook for another minute.

Add diced sweet potatoes and chickpeas, stir to coat with spices.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer for 20 minutes until sweet potatoes are tender.

Add chopped tomatoes and spinach, cook for another 5 minutes.

Season with salt and black pepper to taste.

Serve hot.

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