Chickpea and Sweet Potato Stew
2 tablespoons extra-virgin olive oil
2 medium onions, sliced thin
1 tablespoon minced fresh gingerroot
2 medium garlic cloves, minced
2 medium garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 1/2 cups vegetable broth
1 15-ounce can chickpeas, drained & rinsed
1 large sweet potato (about ¾ pound), peeled and cut into 1/2 –inch dice
6 pitted prunes, chopped
2 tablespoons minced fresh cilantro leaves
Salt and ground black pepper
Heat oil in a large sauté pan over medium heat. Add onions and cook until golden, about 5 minutes. Add ginger and garlic and cook until fragrant, about 1 minute. Stir in cumin and cinnamon and cook just until spices smell toasty, about 30 seconds.
Add broth, chickpeas, sweet potato, and prunes and bring liquid to a boil. Reduce heat, cover pan, and simmer, stirring once or twice, until sweet potato is tender, about 10 minutes. Stir in cilantro and salt and pepper to taste. Serve over couscous or quinoa.
Serves 4
2 tablespoons extra-virgin olive oil
2 medium onions, sliced thin
1 tablespoon minced fresh gingerroot
2 medium garlic cloves, minced
2 medium garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 1/2 cups vegetable broth
1 15-ounce can chickpeas, drained & rinsed
1 large sweet potato (about ¾ pound), peeled and cut into 1/2 –inch dice
6 pitted prunes, chopped
2 tablespoons minced fresh cilantro leaves
Salt and ground black pepper
Heat oil in a large sauté pan over medium heat. Add onions and cook until golden, about 5 minutes. Add ginger and garlic and cook until fragrant, about 1 minute. Stir in cumin and cinnamon and cook just until spices smell toasty, about 30 seconds.
Add broth, chickpeas, sweet potato, and prunes and bring liquid to a boil. Reduce heat, cover pan, and simmer, stirring once or twice, until sweet potato is tender, about 10 minutes. Stir in cilantro and salt and pepper to taste. Serve over couscous or quinoa.
Serves 4
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