VEGETARIAN CHICKPEA & SWEET POTATO STEW
Courtesy of WWW.MUIRGLEN.COM
Ingredients:
1/4 cup olive oil
1 cup chopped onions
3 tablespoons finely chopped gingerroot
5 cloves garlic, finely chopped
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
2 cans (15 oz each) chickpeas, drained, rinsed
2 cans (14 oz) unsweetened coconut milk
(not cream of coconut)
1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
1 lb sweet potatoes, peeled and cut into 1-inch pieces
(about 3 cups)
1 bag (5 oz) baby spinach
1/2 cup fresh mint leaves, chopped
1/2 cup fresh cilantro leaves, chopped
1/2 cup chopped roasted cashews
2 red Fresno or jalapeño chilis, thinly sliced, if desired
INSTRUCTIONS
- In 5-quart Dutch oven, heat oil over medium-high heat. Add onions, ginger root, and garlic. Cook 4 to 5 minutes, stirring frequently until softened and beginning to brown. Add coriander, turmeric, salt, cumin, pepper, and red pepper. Cook and stir 30 seconds. Add chickpeas; cook and stir 5 to 6 minutes or until chickpeas begin to brown. Add coconut milk, tomatoes, and sweet potatoes; heat to boiling. Reduce heat to medium-low; cover and simmer 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender. Add spinach; stir 1-2 minutes or until wilted.
- Divide among serving bowls; garnish with mint, cilantro, cashews, and chilis.