Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.

2. 2

   Add 600 grams of peeled and diced sweet potatoes and stir-fry for 8 to 10 minutes until slightly tender and lightly browned.

3. 3

   Stir in 1 large thinly sliced onion and 300 grams of sliced bell peppers, continuing to cook for an additional 5 to 7 minutes until the vegetables have softened.

4. 4

   Add 3 minced cloves of garlic, 1.5 teaspoons of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of smoked paprika, and 0.25 teaspoon of ground cinnamon, cooking for 1 minute until fragrant.

5. 5

   Incorporate 400 grams of rinsed and drained chickpeas and 3 cups of fresh spinach, cooking until the spinach has wilted, which typically takes about 2 to 3 minutes; season the stir-fry with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, or to your taste.

6. 6

   In a small separate bowl, whisk together 2 tablespoons of tahini, 2 tablespoons of lemon juice, and 2 tablespoons of water until you achieve a smooth, pourable sauce consistency.

7. 7

   Remove the Lebanese spiced sweet potato and chickpea stir-fry from the heat, garnish with 0.25 cup of fresh chopped parsley, and drizzle generously with the prepared tahini sauce before serving.