Sweet potato and chickpea stew

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• 1 sweet potato(s)
• 2 tbsp Baharat
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika powder
• 1 pinch(s) cinnamon powder
• possibly salt
• 1 can of tomatoes, chopped, approx. 400 g
• n. B. water
• 2 tbsp lentils, red
• 1 can of chickpeas, approx. 400 g
• 1 small can of coconut milk, approx. 200 g

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

vegan, spicy, simple

Peel and chop the onion. Peel and finely chop the garlic. Place it in a pot with the olive oil. Peel and dice the sweet potato. Heat the ingredients in the pot until the onions are translucent. Add all the spices and fry briefly. Deglaze with the chopped tomatoes, fill the empty can with water, and add it. Add the sweet potatoes to the liquid and simmer for 10 minutes. Then add the red lentils and chickpeas and cook on low heat for another 5 to 10 minutes. To make the stew extra creamy, put about 1/3 of the contents into a blender and puree until smooth (you can probably do this with an immersion blender, too). Return the pureed mixture to the pot, add the coconut milk, and cook everything for a few minutes. We like to serve rice with this spicy and simple meal. The stew tastes even more intense the next day.