Equipment
- stove
Ingredients
- 1 red onion, diced
- 4 garlic cloves, minced
- 1 large sweet potato, chopped
- 1½ tsp paprika
- 1 tsp cumin
- ½ tsp coriander
- 2-3 tbsp harissa paste, adjust for desired taste
- 1 cup water, or more if a soupier consistency is desired
- 1 tbsp vegan "chicken" bouillon
- 28 oz canned diced tomatoes
- 28 oz canned chickpeas, drained and rinsed
- 2 tsp maple syrup
- 1 tbsp coconut aminos, or low sodium soy sauce
- salt and pepper, to taste
- ½ cup fresh cilantro leaves, finely chopped
- 1 avocado, sliced
Method
- Heat a large skillet or Dutch oven over medium low heat. Add in the onion and garlic and sauté for 2-3 minutes until fragrant.
- Add in the sweet potato, spices and harissa paste and stir to combine. Pour in the broth and tomatoes, reduce heat to low to bring to a gentle simmer, and cover, cooking for 15-20 minutes until the sweet potatoes are very tender.
- Add in the chickpeas, maple syrup and coconut aminos, stirring to combine and simmering until heated through. Season with salt and pepper to taste. Optional to roughly mash with a potato masher for a creamier, heartier texture, leaving about half of the chickpeas fully intact.
- Stir in half of the chopped cilantro.
- Serve hot, topped with the rest of the cilantro and avocado slices. This dish can be enjoyed on its own, atop basmati rice, with greens, or with crusty bread or naan for dipping.
Nutrition
Serving 1servingCalories 260kcalCarbohydrates 40gProtein 10gFat 9gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 4gSodium 1127mgPotassium 814mgFiber 11gSugar 8gVitamin A 5942IUVitamin C 20mgCalcium 122mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.