Chickpea and Sweet Potato Stew
2 tbsp. olive oil
2 medium onions, sliced thin
1 tbsp. minced fresh ginger root
2 medium garlic cloves, minced
1 tsp. ground cumin
1 tsp. ground cinnamon
2 ½ cups vegetable broth
1 15-oz. can chickpeas, drained and rinsed
1 large sweet potato (about ¾ pound/350g), peeled and diced into ½-inch cubes
8 pitted prunes, chopped
2 tbsp. fresh cilantro leaves, minced
2 tsp. each salt and freshly ground pepper
- Heat oil in large sauté pan over medium heat. Add onions and cook until golden., about 5 minutes.
- Add ginger and garlic and cook until fragrant. Stir in cumin and cinnamon and cook just until it all smells toasty – about 30 seconds.
- Add broth, chickpeas, sweet potato and prunes and bring to a boil. Reduce heat, cover and simmer stirring occasionally until the sweet potato is tender, about 10 minutes.
- Stir in cilanto, salt and pepper and serve.
Copyright © 2001-2012 by The Still Waters Group
Created with the Personal Edition of HelpNDoc: Easily create EPub books