Cuban Vegetable and Chickpea Stew

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion and the 1 medium red bell pepper, cut into 1.27 cm pieces. Cook, stirring occasionally, until they are softened, about 5 minutes. Add the 4 cloves of garlic, minced, and cook for 1 minute more until fragrant.
2. 2Stir in the 1 teaspoon of cumin and the 0.5 teaspoon of oregano. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
3. 3Add the 1 28-oz can of diced tomatoes (undrained), the 2 15-oz cans of chickpeas (drained and rinsed), the 1 large sweet potato cut into 1.27 cm cubes, the 1 cup of corn, the 2 cups of vegetable broth, the 1 bay leaf, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper to the pot.
4. 4Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes. Stir occasionally and check for doneness by piercing the sweet potato cubes with a fork; they should be easily pierced and tender.
5. 5Once the sweet potato is tender, carefully remove and discard the 1 bay leaf from the stew.
6. 6Serve the Cuban Vegetable and Chickpea Stew hot.

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