Vegan Sudado de Garbanzos with Yucca and Sweet Potatoes

Ingredients

• 2 cans Chickpeas (canned)
• about 450 g Yucca
• about 450 g Sweet Potatoes
• 2 medium Tomato
• 1 medium Onion
• 3 cloves Garlic
• 4 cups Vegetable Broth
• 1/4 cup Cilantro
• 1 tsp Annatto Powder
• 1/2 tsp Cumin

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

Instructions

1. 1Peel the about 450 g yucca and the about 450 g sweet potatoes. Cut the yucca into 2.54 cm chunks and the sweet potatoes into 2.54 cm cubes. Finely chop the 1 medium onion and mince the 3 cloves garlic.
2. 2Heat a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant, stirring constantly.
3. 3Add the 2 medium tomatoes, diced, along with the 1 tsp annatto powder and 1/2 tsp cumin to the pot. Cook for 8-10 minutes, stirring frequently, until the tomatoes have broken down and the mixture is thick and fragrant.
4. 4Add the 2 cans chickpeas (drained and rinsed), the about 450 g yucca chunks, the about 450 g sweet potato cubes, and the 4 cups vegetable broth to the pot. Stir everything together.
5. 5Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 50-60 minutes. Stir occasionally, until the yucca and sweet potatoes are fork-tender and the broth has slightly thickened. You can test for tenderness by piercing a piece of yucca or sweet potato with a fork; it should slide in easily.
6. 6Remove the pot from the heat. Stir in the 1/4 cup chopped cilantro. Let the stew rest for 5 minutes before serving.

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