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With the raisins and spices this is really delicious, hearty and filling.
Sweet Potato Chickpea Stew (Serves 4) Adapted from Mary McDougall
- 1 ¼ cups filtered water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 ½ teaspoon cumin
- 1 ½ teaspoon coriander
- ½ teaspoon red pepper flakes
- 15-ounce can fire roasted tomatoes
- 28 ounce can garbanzo beans (chickpeas), drained and rinsed if salted
- 2 cups cooked grain – original recipe used bulgar grain, we recommend a whole grain like farro, hard red wheat or spelt to stay closer to the original recipe.
- 2 medium sweet potatoes or yams, cubed
- ½ cup raisins
- 1/3 cup cilantro or parsley, finely chopped
Add ¼ cup filtered water to a large pot with the onion and minced garlic. Cook for 5 minutes, stirring often.
Add the spices, stir to mix well and cook 2-3 minutes.
Add remaining filtered water, tomatoes, chickpeas, grain and sweet potatoes or yams. Mix well, bring to a boil, reduce heat, cover and cook 30-35 minutes until potatoes are tender.
Mix in raisins and cilantro and remove from heat. Let rest for 5 minutes. Serve and enjoy.