Today’s dish was created by Kimberly of Seasons Without Salt and it is absolutely delicious! The description reads, “This sweet potato and chickpea stew is filled not only with protein, fiber, vitamins and minerals, but also with wonderful flavors and textures – spicy and hot, creamy, sweet and tart. It is well-seasoned, without even a pinch of salt.” Many thanks to Kimberly for the amazing recipe. I’m looking forward to many more!
Serves 4.
SODIUM CONTENT: 150 mg per serving
INGREDIENTS
2 T. olive oil
1 med/lg onion, chopped
3 garlic cloves, minced
1 1/2 t. Hungarian smoked paprika
1/2 t. freshly ground black pepper
1/2 t. ground coriander
1/2 t. ground cumin
1/2 t. ground ginger
1/2 t. turmeric
1/4 t. cayenne pepper
1/4 t. ground cinnamon
1 c. low-sodium chicken stock or vegetable stock
1 15-oz. can no-salt-added whole tomatoes, chopped, WITH JUICE
1 T. freshly squeezed lemon juice
1 1/2 lbs. sweet potatoes, peeled and diced
1 14 1/2-oz. can no-salt-added chickpeas, drained
2 T. chopped fresh cilantro, for garnish
2 c. cooked rice or couscous
DIRECTIONS
Heat the olive oil in a saute pan over medium heat. Add the onion and saute until soft, stirring often, about 5 minutes. Add the garlic and saute 1 minute, stirring frequently. Mix in the spices and saute until fragrant, about 1 minute. Add 1 cup stock and the tomatoes and their juice. Bring mixture to a boil, then add the sweet potatoes. Cover and simmer over medium-low heat, stirring occasionally, about 20 minutes. Add chickpeas and simmer 10 minutes more, or until sweet potatoes are tender. Stir in lemon juice. Sprinkle with cilantro. Serve over cooked rice or couscous.
