Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium heat.

2. 2

   Add 1 large chopped onion and cook for 5 minutes until softened, then add 3 cloves of minced garlic and 1 large diced red bell pepper, cooking for another 3 minutes.

3. 3

   Stir in 1.5 pounds of diced sweet potatoes, 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, 0.5 teaspoon of smoked paprika, and 0.25 teaspoon of cayenne pepper, tossing to coat the vegetables.

4. 4

   Pour in 0.5 cup of vegetable broth and bring the mixture to a simmer, then cover the skillet and cook for 10-12 minutes, or until the sweet potatoes are tender, stirring occasionally.

5. 5

   Uncover the skillet, add 1 can of drained and rinsed chickpeas, season with salt and black pepper to taste, and continue to cook uncovered for 5-7 minutes, allowing the liquid to reduce and the flavors to meld.

6. 6

   Remove the skillet from the heat, stir in 2 tablespoons of fresh lemon juice and 0.25 cup of chopped fresh cilantro before serving immediately.