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In the world of vibrant and nutritious vegetarian meals, the Savory Sweet Potato & Eggplant Chickpea Skillet stands out as a delightful and satisfying dish. With its colorful array of ingredients and a medley of flavors, this skillet meal not only pleases the eyes but also nourishes the body. The combination of sweet potatoes, eggplant, and chickpeas creates a wholesome dish that caters to a variety of dietary preferences, making it an ideal option for families, meal preppers, and anyone seeking a healthy yet comforting meal.

Sweet Potato Eggplant Chickpea Skillet

Discover the delicious Savory Sweet Potato & Eggplant Chickpea Skillet, a vegetarian delight that combines vibrant ingredients and satisfying flavors. This easy-to-make recipe features nutrient-packed sweet potatoes, antioxidant-rich eggplant, and protein-filled chickpeas, making it perfect for various dietary preferences. Whether as a main dish or a complement to your meal, this skillet is a colorful and wholesome option everyone will enjoy. Transform your dinner routine with this nourishing and comforting dish that’s sure to impress!
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Ingredients
  

2 medium sweet potatoes, peeled and cut into ½-inch cubes

1 medium eggplant, diced into ½-inch cubes

1 can (15 oz) chickpeas, drained and rinsed

1 small onion, finely chopped

3 cloves garlic, minced

1 bell pepper (your choice of color), diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon turmeric

½ teaspoon black pepper

½ teaspoon salt (adjust to your preference)

3 tablespoons olive oil

1 cup vegetable broth

1 cup fresh spinach

Juice of 1 lemon

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prepare the Veggies: Begin by peeling the sweet potatoes and cutting them into ½-inch cubes. Similarly, dice the eggplant into ½-inch cubes. Finely chop the onion and bell pepper, and mince the garlic to ensure even distribution of flavor.

    Sauté the Aromatics: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Once the oil is hot, add the finely chopped onion. Sauté for about 3-4 minutes, or until the onion becomes translucent. Then, add the minced garlic and cook for an additional minute, stirring to avoid burning.

      Cook the Sweet Potatoes: Add the diced sweet potatoes to the skillet. Stir to combine with the onion and garlic. Sprinkle in the ground cumin, smoked paprika, turmeric, black pepper, and salt. Sauté for approximately 5-7 minutes, stirring occasionally, until the sweet potatoes begin to soften but aren’t fully cooked through.

        Add the Eggplant and Bell Pepper: Incorporate the diced eggplant and bell pepper into the skillet. Continue to sauté the mixture for another 5-6 minutes, until all the vegetables are tender and the eggplant has reduced in size.

          Introduce Chickpeas and Broth: Stir in the chickpeas, then pour the vegetable broth into the skillet. Increase the heat slightly to bring the mixture to a gentle simmer. Cover the skillet and allow it to cook for about 10 minutes, stirring occasionally to prevent sticking. The sweet potatoes should be fork-tender, and the dish should have a delightful, saucy consistency.

            Finish with Spinach and Lemon: Once the sweet potatoes are cooked, add the fresh spinach to the skillet and stir until it wilts down. Remove the skillet from heat and squeeze the juice of one lemon over the dish. Stir well to combine, tasting and adjusting the seasoning as necessary.

              Garnish and Serve: Transfer the skillet to a serving dish or keep it in the skillet for a rustic presentation. Garnish with fresh cilantro or parsley, if desired. Serve this vibrant skillet dish hot, perfect as a comforting main course or as a hearty side.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings