Name: Chickpea Sweet Potato Stew
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 4 servings
Ingredients: 2 tsp black mustard seeds; 1.5 tsp cumin seeds (whole); 2 tbsp coconut oil; 2 null yellow onions (medium, finely diced); 6 null garlic cloves (minced); 1.5 inch fresh ginger root (grated or minced); 3 null bay leaves; 1 tbsp garam masala; 2 tsp ground coriander; 1 tsp ground turmeric; 0.5 tsp red chili powder (Indian variety); 0.25 tsp black pepper ground (freshly cracked); 3.5 cup chickpeas (cooked and drained); 2 cup vegetable broth; 3 cup sweet potatoes (finely diced); 1 can crushed tomatoes (14.5 oz size); 1.5 tsp kosher salt; 4 oz swiss chard (finely sliced); 1.5 tbsp lemon juice (freshly squeezed); 1 cup fresh cilantro (chopped); 0.5 cup fresh mint (chopped); null to_serve red onion (thinly sliced); null to_serve coconut yogurt; null to_serve white rice (or brown rice); null to_serve pita bread (or naan)

Instructions

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1

Toast black mustard seeds (2 tsp) and cumin seeds (1.5 tsp) in a Dutch oven over medium heat until aromatic and popping.
2

Add coconut oil (2 tbsp) and melt. Sauté onions (2 yellow) until golden and soft.
3

Stir in cloves (6 garlic) and fresh ginger root (1.5 inch). Cook until fragrant.
4

Add leaves (3 bay), garam masala (1 tbsp), ground coriander (2 tsp), ground turmeric (1 tsp), red chili powder (0.5 tsp), and black pepper ground (0.25 tsp). Mix in chickpeas (3.5 cup) and cook until slightly browned.
5

Pour in vegetable broth (2 cup), crushed tomatoes (1 can), sweet potatoes (3 cup), and kosher salt (1.5 tsp). Simmer until potatoes are tender and the stew thickens.
6

Stir in swiss chard (4 oz) and cover. Cook until wilted, then remove bay leaves.
7

Mix in lemon juice (1.5 tbsp), fresh cilantro (1 cup), and fresh mint (0.5 cup). Serve with [to_serve red onion], [to_serve coconut yogurt], [to_serve white rice], and [to_serve pita bread].