Wednesday, January 25, 2006

Chickpea and Sweet Potato Stew

adapted from A Year in a Vegetarian Kitchen

2 T extra-virgin olive oil
1 large onion, halved and thinly sliced
1 T minced ginger
2 medium garlic cloves, minced
1 t ground cumin
1 t ground cinnamon
2 1/2 c vegetable broth
1 can chickpeas, rinsed and drained
1 medium sweet potato, peeled and cut into 1/2-in dice
6 pitted prunes, chopped
Salt and freshly ground black pepper

1. Heat the oil in a large saute pan or Dutch oven over medium heat until shimmering. Add the onions and cook until golden, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Stir in the cumin and cinnamon and cook just until the spices smell toasty, about 30 seconds.

2. Add the broth, chickpeas, sweet potato, and prunes and bring to a boil. Reduce the heat, cover, and simmer, stirring once or twice, until the sweet potatoes are tender, about 15 minutes. Season with salt and pepper to taste and serve over couscous.


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