Chickpea & Sweet Potato Stew

Ingredients

• 3 tbsp olive oil
• 1 red onion, chopped
• 3 cloves garlic, chopped
• 2 small sweet potatoes, cubed
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Pinch of cayenne
• 14 oz can chickpeas, drained
• 14 oz can chopped tomatoes
• 2 1/2 cups vegetable stock
• 5 oz baby spinach
• 1 tsp salt
• 1/4 tsp pepper

Instructions

1. Heat the olive oil in the InstantPot on sauté setting and cook the onions and garlic for 2-3 minutes.
2. Add the sweet potatoes and continue to sauté for another 4-5 minutes.
3. Add the spices and cook for another minute, stirring frequently.
4. Stir in the chickpeas, chopped tomatoes, and vegetable stock, salt and pepper.
5. Cook on high pressure for 20 minutes.
6. Release pressure ans check sweet potatoes are fork-tender. (If not, cook longer.)
7. Add the baby spinach and cook on sauté for another 5 minutes until the spinach has wilted.

Adapted from https://skinnyspatula.com/spanish-chickpea-sweet-potato-stew/?utm_source=pinterest&utm_medium=social&utm_campaign=grow-social-pro