This stew is warmly spiced, hearty, and absolutely packed with flavor. Chickpeas and sweet potato simmer in a fragrant tomato broth seasoned with cumin, turmeric, and cinnamon. It is the kind of one-pot meal that makes the whole house smell incredible and tastes even better the second day.
Ingredients
- 2 cups dried garbanzo beans (chick peas), soaked overnight and drained
- 1 large sweet potato, peeled and cubed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 5 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1½ tsp cumin
- 1 tsp turmeric
- ½ tsp Ceylon cinnamon
- ½ tsp ginger
- ¼ tsp cayenne
- 1 tsp Redmond Real Salt
- Fresh cilantro and lemon wedges for serving
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
- Add the garlic, cumin, turmeric, cinnamon, ginger, and cayenne. Stir for 1 minute until fragrant.
- Add the soaked chickpeas, crushed tomatoes, and broth. Bring to a boil.
- Reduce heat, cover, and simmer for 45 minutes.
- Add the sweet potato cubes and continue simmering for 20 to 25 minutes until both the chickpeas and sweet potato are tender.
- Adjust seasoning and serve with fresh cilantro and a squeeze of lemon.
Notes
- Use 3 cups cooked garbanzo beans (chick peas) for a faster version. Add them with the sweet potato and simmer 20 minutes.
- Serve over cooked tricolor quinoa or brown basmati rice for a more substantial meal.
- A dollop of yogurt and a drizzle of olive oil on top adds richness.
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