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Slow-Cooked Comfort: Maple Mustard Chickpea and Sweet Potato Stew
Delight in a hearty, slow-cooked maple mustard stew with chickpeas and sweet potatoes. Perfect for a comforting, nutrient-rich meal!
Discover the ultimate comfort in a bowl with our Maple Mustard Chickpea and Sweet Potato Stew, a slow cooker masterpiece designed to nourish and delight. This unique combination brings together the natural sweetness of maple syrup and the zesty tang of mustard, perfectly complementing nutrient-dense chickpeas and sweet potatoes. Rich in fiber, vitamins, and plant-based protein, this dish offers a wholesome meal that will leave you feeling satisfied and energized.
What sets this stew apart is its harmonious blend of flavors and textures, creating a symphony of taste with every spoonful. By slowly cooking the ingredients, we enhance the depth of flavors while preserving the nutritional integrity of the whole foods used. Whether you're looking for a warming meal on a cold day or a healthy option for any night of the week, this stew promises to be a new favorite in your comfort food repertoire.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
6 mins
Total Time
21 mins
Servings
6
Calories
380 kcal
per serving
Cuisine
Mediterranean
Delight in a hearty, slow-cooked maple mustard stew with chickpeas and sweet potatoes. Perfect for a comforting, nutrient-rich meal!
Ingredients
- • olive oil: 1 tablespoon
- • medium yellow onion, diced: 1
- • garlic cloves, minced: 3
- • ground cumin: 1 teaspoon
- • ground coriander: 1 teaspoon
- • dried thyme: 1 teaspoon
- • maple syrup: 1/4 cup
- • Dijon mustard: 2 tablespoons
- • apple cider vinegar: 1 tablespoon
- • low-sodium vegetable broth: 4 cups
- • sweet potatoes, peeled and cubed: 2 large
- • canned chickpeas, drained and rinsed: 2 (15-ounce) cans
- • baby spinach: 2 cups
- • salt and pepper: to taste
- • fresh parsley, chopped: for garnish
Instructions
- 1 Begin by preheating your slow cooker on the low setting. This ensures the pot is warm and ready for optimal slow cooking.
- 2 In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic, ground cumin, ground coriander, and dried thyme, cooking for an additional 1 minute until fragrant.
- 3 Transfer the onion mixture to the slow cooker. Stir in the maple syrup, Dijon mustard, apple cider vinegar, and vegetable broth. Mix well to combine all the flavors.
- 4 Add the cubed sweet potatoes and drained chickpeas to the slow cooker. Stir to ensure the sweet potatoes and chickpeas are evenly coated with the broth mixture.
- 5 Cover the slow cooker and cook on low for 6 hours, or until the sweet potatoes are tender and the flavors have melded beautifully.
- 6 About 5 minutes before serving, stir in the baby spinach and allow it to wilt in the hot stew. Season with salt and pepper to taste.
- 7 Serve the stew hot, garnished with freshly chopped parsley for an added burst of freshness.
Serving Suggestions
- • This Maple Mustard Chickpea and Sweet Potato Stew is a comforting dish that pairs excellently with a side of crusty whole-grain bread, perfect for soaking up the rich broth. For a refreshing contrast, consider serving with a simple mixed green salad dressed in a light vinaigrette. To complement the stew's earthy and sweet flavors, pair it with a glass of chilled white wine or a warm herbal tea, such as chamomile or ginger, to enhance the cozy vibe of the meal.
Storage Tips
Store any leftover stew in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally until heated through. For longer storage, you can freeze the stew in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
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