KITCHEN SCOOP: Sweet Potato & Chick Pea Stew

WILMINGTON, NC (WWAY) — As the weather gets cooler, there’s not much that beats a hearty soup or stew that fills you up. Alicia Ross has a delicious sweet potato and chick pea stew that’s full of fall flavors.

Chickpea and Sweet Potato Stew

2 teaspoons extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
3 cups water
1 small can (7.75 ounces) chickpeas, rinsed and drained
1 medium sweet potato, peeled and diced
1 can (14 1/2 ounces) fire-roasted diced tomatoes
1 bay leaf
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
Salt and pepper to taste

Heat oil over medium heat in a 3-quart pot with a lid. Add onion and celery, and stir and cook until onion is translucent, about 2 minutes. Add water and all remaining ingredients.

Cover pot, raise heat to high, and bring stew to a boil. Uncover pot, reduce heat to medium and cook at a slow boil until sweet potatoes are tender, about 20 minutes. Serve immediately or simmer until ready to serve.

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