• 1.5 lbs sweet potatoes
• 30 oz canned chickpeas
• 14.5 oz canned diced tomatoes
• 1 medium yellow onion
• 3 cloves garlic cloves
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 0.25 tsp ground cinnamon
• 0.25 tsp turmeric
• 0.25 tsp cayenne pepper
• 1 tsp salt
• 2 tbsp olive oil
• 0.5 cup vegetable broth
• 1 whole fresh lemon
• 0.25 cup fresh cilantro
• 1.5 cup white rice
1. Start the white rice first: combine 1.5 cups rice with 3 cups water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then cover, reduce to the lowest heat setting, and cook for 18 minutes. Remove from heat and keep covered.
2. Peel the sweet potatoes and cut them into ¾-inch cubes (roughly bite-sized). Try to keep pieces similar in size so they cook evenly.
3. Dice the yellow onion into small pieces and mince the garlic cloves.
4. Drain and rinse both cans of chickpeas in a colander under cold water.
5. In a small bowl, combine the cumin, coriander, cinnamon, turmeric, cayenne, and salt. Set aside.
6. Heat 2 tablespoons of olive oil in a large skillet or wide pan over medium-high heat until shimmering, about 1–2 minutes.
7. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until soft and lightly golden at the edges.
8. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
9. Add the spice blend and stir continuously for 30 seconds to toast the spices — the mixture will smell very aromatic.
10. Add the sweet potato cubes and stir well to coat every piece with the spiced oil.
11. Pour in the vegetable broth and diced tomatoes with their juices. Stir to combine, then bring to a boil over high heat.
12. Reduce heat to medium, cover the skillet with a lid or foil, and cook for 12–14 minutes, stirring once halfway through, until the sweet potatoes are fork-tender (a fork slides in easily with no resistance).
13. Add the drained chickpeas, stir gently, and cook uncovered for 3–4 more minutes until the chickpeas are heated through and the sauce reduces slightly.
14. Squeeze the juice of the lemon over the skillet and stir. Taste and adjust salt if needed.
15. Serve over the cooked white rice and top with fresh chopped cilantro.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.