SLOW COOKER CHICKPEA SWEET POTATO STEW
1 medium yellow onion, chopped
2 15 oz cans garbanzo beans, drained
1 pound sweet potatoes, peeled and chopped
1 tablespoon garlic, minced
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
1 teaspoon ground ginger
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
4 cups vegetable broth, fat free
4 cups fresh baby spinach
Place the onions in a microwave safe dish and microwave 2 to 3 minutes.
Add all the ingredients to your slow cooker except the spinach.
Cook on low for 6-7 hours or on high for 3-4 hours.
Add in the spinach leaves and stir.
Cook an additional 15 minutes on high.
Add the ingredients together except the spinach and cook on medium-low heat for 35-40 minutes.
Stir every 10 minutes or so, adding additional broth if you find the liquids reducing by too much.
(You can also sweat the garlic and onions first, but if doing so add a teaspoon of olive oil.)
Add the spinach the last 2 minutes, until wilted.
Add the ingredients together except for the spinach and cook on high pressure for 8 minutes.
Quick release, stir in the spinach and let it sit 2 minutes covered, until wilted.
(You can also sweat the garlic and onions first, but if doing so add a teaspoon of olive oil. This will give you the best results)
Yield: 6 servings, Serving Size: 1 1/2 cups
Amount Per Serving:
Calories: 165 calories
Total Fat: 2.2g
Saturated Fat: 1.4g
Recipe courtesy of Skinny Taste