Tales of Chocolate & Chickpea and Sweet Potato Stew with Prunes~
On to the pictured stew, which I whipped up in half an hour when we arrived home starving and filled with road rage... It has an incredibly rich and complex flavour, both sweet and savory, and did a good job of comforting and warming us. The sweet potato chunks were so unexpectedly smooth and buttery! The recipe suggests serving it over couscous, but that was the one item I had forgotten to pick up on the weekend so I served it with my homemade fruited bread instead, which matched well because of the sweet notes in the stew.
You Need: 1 large sweet potato, peeled and diced small; 1 large can chickpeas, rinsed and drained; 1 large onion, sliced thinly; 2 garlic cloves, diced; 1 tbsp of fresh ginger, diced; 1 tsp cumin; 1 tsp cinnamon; 6 prunes, chopped; 2.5 cups vegetable broth; salt, pepper, olive oil; chopped parsley or cilantro to serve
To Make It: (1) Warm some olive oil in a large pot, saute the onion until soft, add the garlic, ginger, cumin and cinnamon and cook for about 1 more minute, stirring to prevent burning (2) Add the small sweet potato squares, chickpeas, prunes and broth (or water and bullion cube) and bring to a boil (3) Lower the heat and simmer for 15 or 20 minutes, until the sweet potato is tender (4) Season to taste with salt, pepper and chopped parsley or cilantro (5) Serve over couscous or with muslei bread~