This chickpea stew is an easy one-pot recipe with plenty of flavors and made with simple ingredients. It's perfect as a tasty and easy everyday dinner or as a make-ahead meal, as the chickpeas become even more flavourful the day after.
Preheat the oven to 430F or 220C.To an oven dish add the dicedtomatoes, chiliflakes, paprika, cumin, turmeric, salt, pepper and mix with a spoon.
Now add the garlic cloves cut in half, sliced onion, and the ginger cut into a few pieces or grated.
Add the peeled and diced sweetpotatoes. They should be diced small, between ½ to 1 inch (1.5 cm) pieces.
Add drained and rinsed canned chickpeas.
Stir everything together with a spoon, till the ingredients are well mixed.
Cover the oven dish with foil, then bake at 430F or 220C for 30 minutes. Remove the foil, stir, then cook uncovered for another 15 minutes, or until the sweet potatoes are soft.
Let cool down for a few minutes, then taste, adjust for salt, and serve with your favourite grain or with cauliflower rice. Sprinkle with freshly chopped parsley.Optionally you can add a spoon of plant-based yogurt on top, mixed with freshly chopped parsley and a pinch of salt.
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Notes
Note that this recipe is without oil. If you want to add oil you can add some either before baking, or you can drizzle some after baking. I recommend using extra virgin olive oil.