Ingredients
Directions
In a small stovetop pan, toast the cumin and coriander seeds over medium heat until they start to release their aroma (about 5 minutes). Be careful not to let them burn. Once done, grind in a spice grinder along with the other spices, including the salt and pepper, leaving the mixture a bit coarse.
Heat a large stovetop pan over medium heat. Once hot, add 2 tablespoons of vegetable broth, followed by the onions.
Cook the onions until they’re translucent (about 3–4 minutes), stirring frequently.
Next, add the garlic and let cook for one minute.
Reduce the heat to low and add the spices, tomato paste, and remaining vegetable broth. Stir to combine.
Stir in the sweet potatoes, carrots, and chickpeas.
Cover and let simmer for 20 to 25 minutes or until the vegetables are tender. Timing will depend on the size of the vegetables.
Once the vegetables are tender, stir in the spinach and lemon zest.
Taste for additional seasoning.
Finish with cilantro and a squeeze of the remaining lemon if desired.
Chef's Notes
Substitutions
Instead of chickpeas try northern or cannellini beans.
Instead of spinach, substitute organic kale or Swiss chard.
If you don’t have whole coriander and cumin seeds, you can use ¾ teaspoon ground for one teaspoon of whole coriander or cumin.
Layer it up
Add nuts or seeds for a little crunch and more nutrition.
Add more herbs and spices such as parsley or another dash of cinnamon.
Add more vegetables such as artichokes, olives, or sundried tomatoes.
Storage
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to three months.
Ingredients
Directions
In a small stovetop pan, toast the cumin and coriander seeds over medium heat until they start to release their aroma (about 5 minutes). Be careful not to let them burn. Once done, grind in a spice grinder along with the other spices, including the salt and pepper, leaving the mixture a bit coarse.
Heat a large stovetop pan over medium heat. Once hot, add 2 tablespoons of vegetable broth, followed by the onions.
Cook the onions until they’re translucent (about 3–4 minutes), stirring frequently.
Next, add the garlic and let cook for one minute.
Reduce the heat to low and add the spices, tomato paste, and remaining vegetable broth. Stir to combine.
Stir in the sweet potatoes, carrots, and chickpeas.
Cover and let simmer for 20 to 25 minutes or until the vegetables are tender. Timing will depend on the size of the vegetables.
Once the vegetables are tender, stir in the spinach and lemon zest.
Taste for additional seasoning.
Finish with cilantro and a squeeze of the remaining lemon if desired.