Savory Sweet Potato and Vegetable Stir-Fry with Chickpeas

This Savory Sweet Potato and Vegetable Stir-Fry with Chickpeas offers a delightful blend of sweet and savory flavors, making it a nutritious and satisfying meal. Packed with vibrant vegetables and protein-rich chickpeas, it's a quick and easy dinner option that everyone will enjoy.

Ingredients

• Sweet potato - 1 medium (about 200g), peeled and diced
• Chickpeas - 1 cup (240g), canned and drained
• Bell pepper - 1 medium (about 150g), sliced
• Broccoli florets - 1 cup (about 100g)
• Carrot - 1 medium (about 70g), julienned
• Red onion - 1 small (about 70g), sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons (30ml)
• Soy sauce - 2 tablespoons (30ml), low sodium
• Ground cumin - 1 teaspoon
• Ground paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish, chopped

Steps

1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the minced garlic and sliced red onion; sauté for 2-3 minutes until fragrant.
3. Stir in the diced sweet potato and cook for about 5 minutes, stirring occasionally until slightly softened.
4. Add the sliced bell pepper, julienned carrot, and broccoli florets; stir-fry for another 5-7 minutes until the vegetables are tender.
5. Add the drained chickpeas, soy sauce, ground cumin, paprika, salt, and black pepper; mix well and cook for an additional 3-5 minutes until everything is heated through.
6. Remove from heat and garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 10 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes and bell peppers, boosting immune health.
• High in fiber and protein from chickpeas, promoting digestive health and satiety.

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