Egyptian Sweet Potato and Chickpea Stew

Ingredients

• 2 medium Sweet Potatoes
• 1 15-ounce can Canned Chickpeas
• 1 medium Onion
• 3 cloves Garlic
• 1 14-ounce can Diced Tomatoes
• 2 cups Vegetable Broth
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Ground Coriander
• 1/4 teaspoon Turmeric
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 2 tablespoons Chopped Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 medium sweet potatoes and cut them into 2.54 cm cubes. Drain and rinse the 1 15-ounce can of chickpeas.
2. 2Peel and dice the 1 medium onion. Peel and mince the 3 cloves of garlic.
3. 3Place a large pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil.
4. 4Add the diced onion to the pot and cook, stirring occasionally, until it looks soft and see-through, about 5 minutes. Add the minced garlic and cook for 1 minute more, until you can smell its fragrance.
5. 5Add the cubed sweet potatoes, drained chickpeas, 1 14-ounce can of diced tomatoes, 2 cups of vegetable broth, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/4 teaspoon of turmeric, and 1 teaspoon of salt to the pot.
6. 6Increase the heat to medium-high (204.4°C / 200°C) and bring the mixture to a boil. Once boiling, reduce the heat to low (93.33°C / 95°C), cover the pot, and let it simmer for 25 to 30 minutes. The stew is ready when the sweet potatoes are easily pierced with a fork and are tender.
7. 7Remove the pot from the heat. Stir in the 2 tablespoons of chopped cilantro. Serve the Egyptian Sweet Potato and Chickpea Stew warm.

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