North African Super Foods Stew
Packed with spinach, sweet potato, and turmeric, which is in the curry powder, this North African Super Foods Stew is a nutritional powerhouse that also brings the flavor! A little spicy and a little sweet, it has got something for everyone. If you’ve got pickier eaters, let them pull out the pieces they like or dip some bread to try the broth.
Servings Prep Time
6servings 10minutes
Cook Time
25minutes
Servings Prep Time
6servings 10minutes
Cook Time
25minutes
Ingredients
  • 2Tbsp. coconut, canola, or vegetable oil
  • 1Tbsp. curry powder
  • 1/8tsp. cayenne pepperoptional
  • 1 yellow onionchopped
  • 1tsp. minced garlic(about 2 cloves)
  • 1 large russet potatopeeled and diced, baking
  • 1 large sweet potatopeeled and diced
  • 4cups reduced-sodium chicken or vegetable broth
  • 1tsp. salt
  • 15oz. canned chickpeasdrained and rinsed, garbanzo beans
  • 3cups baby spinach
Instructions
  1. n a large pot or Dutch oven, heat the oil over medium high heat. When the oil is hot, add the spices and allow them to cook for 20 – 30 seconds, or until fragrant.
  2. Add the onions and garlic and sauté until the onions are translucent, about 5 minutes.
  3. Add the potato, sweet potato, broth, and salt, turn the heat up to high, and bring to a boil.
  4. Reduce the heat to medium-low and allow to simmer, uncovered, for 15 minutes, or until the potatoes are soft.
  5. Add the chickpeas and spinach and cook for 2 – 3 more minutes, or until the spinach has wilted and the chickpeas are warmed through. Serve immediately, refrigerate for up to 3 days, or freeze for up to 3 months.
Slow Cooker Directions
  1. Omit the oil. Add all the other ingredients to the slow cooker, and cook on low for 6 – 7 hours or on high for 3 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Instant Pot Directions
  1. Heat the oil on the sauté setting. When the oil is hot, add the spices and allow them to cook for 20 – 30 seconds, or until fragrant.
  2. Add the onions and garlic and sauté until the onions are translucent, about 5 minutes.
  3. Turn the pot off by using the cancel button, then use a small amount of the broth to deglaze the pot.
  4. Add all the remaining ingredients to the pot except the spinach.
  5. Cook on HIGH pressure for 15 minutes. Natural Pressure Release for 10 minutes, then release any remaining pressure, stir in the spinach, and let it sit, covered, for a 3 – 5 minutes to allow the spinach to wilt. Stir and serve.
Recipe Notes

Do Ahead or Delegate: Chop the onion, peel the garlic, peel and chop the potatoes (and store the white potato submerged in water for up to one day to prevent browning), chop the baby spinach, or fully prepare and refrigerate or freeze the dish.

Scramble Flavor Booster: Add an extra 1 tsp. of curry powder or serve with harissa.

Tip: Do you have some additional russet or sweet potatoes in your kitchen? Make potato chips with them! They’re tasty and satisfyingly crunchy, but better for you and less expensive than bagged chips at the grocery store. Check out The The Scramble’s recipe for baked potato chips.

Video: Watch Jessica make this on Facebook Live!

Nutritional Information Per Serving (% based upon daily values): Calories 246, Total Fat: 8g, 13%; Saturated Fat: 1g, 5%; Cholesterol: 5mg, 2%; Sodium: 651mg, 27%; Total Carbohydrate: 34g, 11%; Dietary Fiber: 6g, 23%; Sugar: 5g; Protein: 10g

Want to make chickpeas from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.

Like this recipe? Check out The Scramble’s family-friendly meal plans to see just how simple getting dinner on the table can be!