A great option for a one-pot anti-inflammatory lunch is Turmeric Chickpea & Sweet Potato Stew. It’s hearty, flavorful, and packed with anti-inflammatory ingredients.
Ingredients (serves 4-6):
- 2 tablespoons olive oil (anti-inflammatory and heart-healthy)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 teaspoon ground turmeric (anti-inflammatory powerhouse)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon (optional, for warmth and balance)
- 1 medium sweet potato, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes, no salt added
- 2 cups vegetable broth (low sodium)
- 1 can (14 oz) coconut milk, unsweetened
- 2 handfuls fresh spinach or kale
- Salt and pepper, to taste
- Juice of 1/2 lemon (for brightness)
- Fresh cilantro or parsley, for garnish
Instructions:
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 3-5 minutes. Add garlic and ginger, and cook for another minute until fragrant.
- Toast spices: Stir in turmeric, cumin, smoked paprika, and cinnamon. Cook for about 30 seconds to bloom the spices.
- Add sweet potato and chickpeas: Stir in the sweet potato cubes and chickpeas, coating them in the spices.
- Simmer: Pour in the diced tomatoes, vegetable broth, and coconut milk. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Add greens: Stir in the spinach or kale and cook until wilted, about 2-3 minutes.
- Season: Add salt, pepper, and lemon juice to taste.
- Serve and garnish: Serve warm, garnished with fresh cilantro or parsley.
Tips
Pair with quinoa, brown rice, or a slice of whole-grain bread for added texture and to make it more filling.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for a quick, healthy meal later.
Discover more from The Clever Confidante
Subscribe to get the latest posts sent to your email.
