Sweet Potatoes and Chickpeas in Chili Sauce

About the Recipe

Ingredients

Makes 4 Servings

3/4 c (180 mL) vegetable broth
1/2 c (120 g) celery, chopped
1/2 tsp (2.5 mL) fennel seeds, crushed
3 cloves garlic, minced
3/4 c (180 g) red onions, chopped
1/2 tsp (2.5 mL) turmeric
1/4 tsp (1.2 mL) paprika
1 chipotle pepper in adobo sauce, chopped
2 lb (or ~6 ) sweet potatoes, peeled and cut into 1-inch (2.5-cm) cubes
1 15-oz can (228 mL) chickpeas, drained, rinsed
1/4 c (20 g) fresh parsley, chopped
to taste iodized salt (optional)
to taste ground black pepper (optional)

Directions

1. Heat 1/4 c (60 mL) of the broth in a Dutch oven over medium heat. Add the celery, fennel seeds, and garlic, and cook for 2 minutes.

   
   
   

2. Add the onions, turmeric, paprika, and chipotle pepper. Cook for 5 minutes, stirring occasionally.  

   
   
   

3. Add the sweet potatoes and the remaining 1/2 c (120 mL) broth, cover, reduce the heat, and simmer for about 25 minutes, stirring occasionally until sweet potatoes are tender.

   
   
   

4. Add the chickpeas and continue to cook for 5 minutes. Add the parsley and season with salt and black pepper, to taste.

   
   
   

Nutrition Facts