sweet potato, swiss chard and chickpea

By Jody

Ingredients

• 1 tablespoon olive oil
• 2 to 3 cloves garlic, minced
• 2 large sweet potatoes or 4 medium garnet yams,
• peeled and cut into large dice
• One 16- to 20-ounce can chickpeas, drained and rinsed
• One 16-ounce can diced tomatoes (try fire-roasted)
• 2 scallions, thinly sliced
• 2 teaspoons good-quality curry powder, or more, to taste
• 2 teaspoons minced fresh ginger, more or less to taste
• 1 teaspoon ground cumin, or more, to taste
• 8 to 12 ounces chard, any variety (or see Variations)
• 1/4 cup chopped cilantro or parsley, or more or less to taste
• 1/4 cup raisins, optional (but highly recommended)
• Salt and freshly ground pepper to taste

Preparation

Step 1

Heat the oil in a large skillet or a stir-fry pan. Add the garlic and sauté over low heat until golden.

Add the sweet potato dice and cup and a half or so of water; bring to a simmer and cook until just tender, adding just enough additional water if needed, as they cook, to keep the mixture moist.

Stir in the chickpeas, tomatoes, scallions, curry powder, ginger, and cumin and bring the mixture to a simmer again; cook over low heat for 10 minutes or so, until the sweet potatoes are tender.

Meanwhile, strip or cut the chard leaves away from the stems. Slice the stems thinly, and cut the leaves into strips.



Add the chard to the skillet, in batches if necessary, and cover. Cook briefly, just until the chard wilts, then stir in. Cook over low heat for 5 minutes, or until the chard is tender but not overdone. Stir in the cilantro and optional raisins. Season with salt and pepper, then serve.

Read more at http://www.vegkitchen.com/recipes/curried-sweet-potatoes-with-chard-and-chickpeas/#v6os8rw50wE6IQos.99