Curried Sweet Potato and Chickpea Stew

By Jillh929

Ingredients

• 1 1/2 tbsp canola oil
• 1 1/2 cups thinly sliced onion
• 2 cups coarsely chopped green bell pepper
• 1 1/2 tbsp curry powder
• 1/2 tbsp cumin
• 1/2 tsp salt, divided
• 1 qt low-sodium vegetable broth
• 4 cups peeled 1/2-inch pieces of sweet potato or butternut squash
• 1 can (19 oz) unsalted chickpeas, drained
• 1 cup light coconut milk
• 1/4 cup finely chopped cilantro
• 3/8 tsp ground black pepper

Preparation

Step 1

1.Heat oil in a large stockpot or Dutch oven over medium heat. Stir in onion and bell pepper; cook for 8 minutes or until tender.

2.Stir in curry powder, cumin, and 1/4 teaspoon salt; cook for 2 minutes. Add vegetable broth and sweet potatoes and bring to a boil; reduce heat, cover, and simmer for 15 minutes or until potatoes are tender.

3.Remove 1 cup of sweet potatoes and mash with a fork. Stir mashed potatoes back into pot and bring to a boil; reduce heat and boil gently for 5 minutes to allow mixture to thicken. Stir in chickpeas, coconut milk, cilantro, and black pepper. Cook for 1 to 2 minutes or until warm throughout. Stir in remaining 1/4 teaspoon salt and serve.