Autumn Chickpea Stew

Here’s a warm and inviting vegetarian dinner. Sweet potatoes, chickpeas and chopped tomatoes form the base of this dinner that takes about 10 minutes to make.

I cook the potatoes in the microwave for a few minutes to cut the total cooking time. Garam masala, ginger and turmeric add a rich flavor. A little maple syrup gives a sweet hint to the dish.

HELPFUL HINTS

Gound cloves can be used instead of garam masala.

Honey can be used instead of maple syrup.

A food processor can be used instead of a blender to puree half the mixture.

COUNTDOWN

Microwave sweet potatoes.

Prepare remaining ingredients and add to a saucepan.

Add potatoes to the saucepan and complete the recipe.

Autumn Chickpea Stew

3/4 pound sweet potatoes cut into cubes skin on cubes (about 2 1/2-cups)

2 cups rinsed drained chickpeas (garbanzo beans)

2 cups reduced sodium vegetable broth water

1 cup diced or chopped tomatoes

2 teaspoon garam masala

2 teaspoon ground ginger

2 teaspoon ground turmeric

1 tablespoon maple syrup

1 tablespoon olive oil

2 tablespoons chopped cilantro

Wash potato do not peel. Cut into 1-inch pieces. Place in a microwave-safe bowl, cover with a plate or plastic wrap. Microwave on high for 3 minutes. Remove from microwave oven and leave covered while preparing the other ingredients

Add the chickpeas, vegetable broth, diced tomato, garam masala, ginger and turmeric to a large saucepan. Add the potatoes and bring to a simmer, cover with a lid and simmer 3 minutes. Transfer half the mixture to a blender and puree until smooth. Return to saucepan, add the maple syrup and mix well. Season with salt and pepper to taste. Ladle into 2 bowls, sprinkle cilantro and drizzle with olive oil on top.

Tribune News Service