Today we are making this cozy sweet potato and chickpea stew! It is made of simple ingredients that you can find either in your pantry or your local grocery store. Hope you enjoy! And make my cornbread recipe to go with it: https://itslivb.com/2018/11/08/easy-vegan-cornbread-recipe-gluten-free-option/

Ingredients:
2 sweet potatoes, chopped
1 tbsp oil
1 tsp smoked paprika
pinch of salt
1/2 red onion, chopped
2 cloves garlic, minced
1 tbsp oil
1 - 28 oz can diced tomatoes
1 - 15 oz can chickpeas, drained and rinsed
1/2 tsp chili flakes
pinch of salt, to taste
pepper, to taste
2 handfuls fresh spinach (optional)

Preheat oven for 400 F. Add chopped sweet potatoes, oil, paprika and salt to a baking pan. Bake for 15 minutes. To a pot, add the oil, onion, garlic and cook 4-5 minutes until softened. Add the diced tomatoes, salt, chili flakes and chickpeas and simmer until the sweet potato is done. Remove sweet potato from the oven, stir and cook another 15 minutes. Once cooked, add the sweet potato to the pot with the spinach and cook a few minutes until wilted. Serve.
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