Nourishing stew featuring sweet potatoes, beans, vegetables, and a robust tomato broth.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 1.1 lbs)
02 - 2 medium Yukon Gold or russet potatoes, peeled and diced (about 0.66 lbs)
03 - 2 carrots, sliced
04 - 1 large onion, diced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 1 red bell pepper, diced
08 - 1 zucchini, diced
09 - 1 cup baby spinach (optional)
→ Beans & Legumes
10 - 1 can (14 oz) cannellini or kidney beans, drained and rinsed
11 - 1 can (14 oz) chickpeas, drained and rinsed
→ Tomato Broth
12 - 1 can (14 oz) diced tomatoes
13 - 4 cups vegetable broth (1 quart)
14 - 2 tbsp tomato paste
→ Spices & Seasoning
15 - 1 tsp smoked paprika
16 - 1 tsp dried thyme
17 - 1 tsp ground cumin
18 - ½ tsp ground black pepper
19 - 1 tsp salt, or to taste
20 - 1 bay leaf
21 - 2 tbsp olive oil
→ Garnish
22 - 2 tbsp chopped fresh parsley (optional)
23 - Lemon wedges (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot; sauté for 5 minutes until softened.
02 - Stir in garlic, red bell pepper, and zucchini. Cook for another 3 minutes.
03 - Add sweet potatoes, potatoes, smoked paprika, thyme, cumin, black pepper, and salt. Sauté for 2 minutes until fragrant.
04 - Stir in tomato paste, then add diced tomatoes, vegetable broth, and bay leaf. Bring the mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are just tender.
06 - Add the beans and chickpeas. Simmer uncovered for 10 to 15 minutes until flavors meld and stew thickens.
07 - Stir in baby spinach if using, and cook for 2 minutes until wilted.
08 - Taste and adjust seasoning. Remove the bay leaf.
09 - Ladle into bowls. Garnish with fresh parsley and serve with lemon wedges, if desired.
