Sweet Potato and Chickpea Stew

So all of our blog has essentially been cookies and other Christmas treats recently (and there are more to come) but in between all of our holiday experiment posts I thought I would post about an actual meal we made during exams.

I wanted to make this because after finding it here it looked just like the sweet potato and chickpea stew at Lola Rosa, one of my favourite restaurants. Sadly the recipe didn't taste quite as good as the Lola Rosa one but it was very close.

Ingredients
1/2 cup quinoa
1 cup water
1 tbsp. olive oil
1 medium sweet potato, peeled and cubed
1 small onion, diced
1 clove garlic
1 1/2 tsp. cumin
1/4 tsp. ginger
1/4 tsp. salt
1 15oz can diced tomatoes
1/2 cup vegetable broth
1 can chickpeas
2 handfuls of baby spinach

Directions

1. Cook quinoa with water according to directions (either by stove top or microwave). Cover and set aside.

2. In a large pot, heat olive oil at medium heat. Add onions and cook until soft. Add garlic and spices and cook for another few minutes. 

3. Add the tomatoes, broth, sweet potatoes and chickpeas. Cover and let simmer for 20 minutes.

4. Add the spinach into the stew (as you can see from our pictures, we forgot this step!). Stir until spinach has wilted, about 2 minutes. Serve stew over quinoa and enjoy.