Sweet Potato and Chickpea Stew with Quinoa

Ingredients

• ½ cup quinoa
• 1 cup water
• 1 tablespoon olive oil
• 1 medium sweet potato, peeled and cubed
• ¼ small onion, diced
• 1 clove garlic
• ¾ teaspoon cumin
• ¼ teaspoon ginger
• ¼ teaspoon red pepper
• ¼ teaspoon salt
• 1 15oz can diced tomatoes
• ½ cup vegetable broth
• 1 cup garbanzo beans
• 2 handfuls of spinach

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa in a fine sieve under cold water. Put it in a small saucepan with the water and bring to a boil over medium-high heat.

2. Reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from the heat and keep covered.

3. Meanwhile, heat the olive oil in a large pot over medium heat. Add the diced onion and sweet potato and cook, stirring, for 5 minutes.

4. Stir in the garlic, ginger, cumin, red pepper and salt and cook for 1 minute until fragrant.

5. Add the diced tomatoes with their juice, the vegetable broth and the drained garbanzo beans. Bring to a simmer.

6. Cover and simmer over low heat for 10 minutes, stirring occasionally, until the sweet potato is tender when pierced with a knife.

7. Stir in the spinach and cook for 1 to 2 minutes until just wilted.

8. Fluff the quinoa with a fork and spoon it into bowls. Ladle the stew over the top and serve warm.