Cuban Sweet Potato and Chickpea Stew

Instructions

1. 1Peel the 2 medium sweet potatoes and cut them into 2.54 cm cubes. Measure the 1 (about 425 g) can of chickpeas and rinse and drain them.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C/175°C). Add the 1 medium onion, cut into 1.27 cm pieces, and the 1 medium green bell pepper, cut into 1.27 cm pieces. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
3. 3Add the 4 cloves of garlic, minced, along with the 1 teaspoon of cumin, 1 teaspoon of oregano, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir constantly and cook for 1 minute until fragrant.
4. 4Add the cubed sweet potatoes, the rinsed and drained chickpeas, the 1 (about 410 g) can of diced tomatoes (undrained), and the 2 cups of vegetable broth to the pot. Stir everything together.
5. 5Increase the heat to medium-high (204.4°C/200°C) and bring the stew to a boil. Once boiling, reduce the heat to low (93.33°C/95°C), cover the pot, and let it simmer gently for 30 to 40 minutes, or until the sweet potatoes are easily pierced with a fork and are tender.
6. 6Remove the pot from the heat. Stir in the 1 tablespoon of lime juice.
7. 7Serve the stew hot. Garnish each serving with the 2 tablespoons of fresh cilantro, chopped.

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