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.