Vegan African Stew

Ingredients

• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon of fresh ginger, minced
• 2 tablespoons of vegetable oil
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of turmeric powder
• 1 teaspoon of paprika
• 1 teaspoon of ground cinnamon
• Pinch of cayenne pepper
• 1 can of diced tomatoes
• 1 cup of vegetable broth
• 1 sweet potato, peeled and diced
• 1 cup of cooked chickpeas
• 1 cup of cooked quinoa
• 1/2 cup of frozen green peas
• 1/4 cup of chopped fresh parsley

Directions

1. In a large pot, heat the oil over medium heat. Add the onion and garlic and cook until the onions are softened, about 5 minutes.
2. Add the ginger, cumin, coriander, turmeric, paprika, cinnamon, and cayenne pepper. Cook for another minute.
3. Add the diced tomatoes, vegetable broth, sweet potato, chickpeas, and quinoa. Mix well to combine.
4. Bring to a boil, then reduce the heat to low and simmer for 15 minutes or until the sweet potato is cooked through.
5. Add the frozen green peas and parsley and cook for another minute.
6. Serve hot with your favorite side dish.

Interesting Facts

• African stews are traditionally served with a side of injera, a spongy flatbread made from fermented teff flour.
• The spices used in this vegan African stew can be adjusted to suit your taste. Feel free to add more or less of any spice to the dish.
• This vegan African stew can be served over rice, quinoa, or couscous.
• This dish can be refrigerated for up to 5 days or frozen for up to 3 months.