Chickpea and Sweet Potato Stew

Serves 4

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

  1. Heat oil in large sauté pan over medium heat. Add onions and cook until golden., about 5 minutes.
  2. Add ginger and garlic and cook until fragrant. Stir in cumin and cinnamon and cook just until it all smells toasty – about 30 seconds.
  3. 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.
  4. Stir in cilanto, salt and pepper and serve.

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