Friday, February 7, 2014

Chickpea and Sweet Potato Stew

With this winter being dominated by blizzards and single digit temperatures, hubby and I have been craving warm and hearty meals to stave off the bitter cold. So we turned to the most hearty items in our pantry; sweet potatoes, chickpeas, and carrots.

Once we made this stew we could not stop eating it. We started making variations and ultimately had this for lunch and/or dinner 5 times in one week. It is so versatile. You could probably make hundreds of variations on this stew and never get tired of it. So get started!

In a large pot, heat oil. Saute garlic and onion until soft. Add turmeric, paprika, cumin, coriander, cinnamon, and ginger and cook about 1 minute. Add tomatoes and chicken stock and bring to a boil. Add sweet potatoes, carrots, and chickpeas and simmer for 35 minutes. Stir in kale and remover from heat. Cover and allow to rest for 5 minutes. Serve with couscous and garnish with cilantro and greek yogurt.  It's time to eat!

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