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In recent years, the trend toward plant-based eating has gained tremendous momentum, driven by an increased awareness of health, sustainability, and culinary creativity. One dish that beautifully embodies these values is the Savory Sweet Potato & Eggplant Chickpea Skillet. This vibrant, nutrient-packed meal not only satisfies the palate but also nourishes the body with its wholesome ingredients. The combination of sweet potatoes, eggplants, and chickpeas creates a delightful medley of flavors and textures, making it an excellent choice for anyone looking to incorporate more plant-based meals into their diet.

Sweet Potato Eggplant Chickpea Skillet

Discover the vibrant flavors of the Savory Sweet Potato & Eggplant Chickpea Skillet, a wholesome plant-based delight perfect for any occasion. This nutrient-packed dish combines sweet potatoes, eggplants, and chickpeas, offering a delicious medley of textures and tastes. Learn about the incredible benefits of each ingredient and follow easy cooking instructions to create a satisfying meal that nourishes your body and pleases your palate. Enjoy a culinary experience that celebrates health, sustainability, and creativity in every bite!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 medium eggplant, diced

1 can (15 oz) chickpeas, drained and rinsed

1 small onion, finely chopped

3 cloves garlic, minced

1 bell pepper (any color), diced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp turmeric

½ tsp black pepper

½ tsp salt (adjust to taste)

3 tbsp 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: Start by peeling and dicing the sweet potatoes into ½-inch cubes. Cut the eggplant into similar-sized cubes. Finely chop the onion and bell pepper, and mince the garlic.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent (about 3-4 minutes). Add the minced garlic and cook for an additional 1 minute, ensuring it doesn’t burn.

      Cook the Sweet Potatoes: Add the diced sweet potatoes to the skillet. Stir them in with the onion and garlic, then add cumin, smoked paprika, turmeric, black pepper, and salt. Cook for about 5-7 minutes, stirring occasionally, until the sweet potatoes start to soften.

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

          Add Chickpeas and Broth: Stir in the chickpeas and pour in the vegetable broth. Bring the mixture to a gentle simmer. Cover and let cook for about 10 minutes, stirring occasionally to prevent sticking. The sweet potatoes should be cooked through, and the dish should be somewhat saucy.

            Finish with Spinach and Lemon: Add the fresh spinach and stir until it wilts. Squeeze the juice of one lemon over the skillet and stir to combine. Taste and adjust seasoning if needed.

              Garnish and Serve: Remove from heat and garnish with fresh cilantro or parsley if desired. Serve the skillet hot as a main dish or a hearty side.

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