Chickpea, Sweet Potato & Greens Stew
2
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This vegetarian stew utilizes pantry spices and fresh ginger to transform a few humble ingredients into an intoxicating Moroccan-inspired dish. We’ve used green Swiss chard but you could use the rainbow variety if you’d like. After removing the stems from the leaves, don’t toss the stems. Instead, reserve them to use in a stir-fry or sauté them for simple side later in the week.
Ingredients
Olive oil
1 tsp
Uncooked onion
1 medium, chopped
Fresh ginger
1 Tbsp, peeled, minced
Garlic
1 clove(s), minced
Ground cinnamon
½ tsp
Ground cumin
½ tsp
Table salt
¼ tsp
Cayenne pepper
⅛ tsp, or up to 1/4 teaspoon
Low sodium vegetable broth
2½ cup(s)
Uncooked sweet potato
2 medium, about 1 1/2 lbs, peeled and cut into 1-inch pieces
Golden seedless raisins
¼ cup(s)
Uncooked Swiss chard
¾ pound(s), 1 bunch, tough stems removed, leaves chopped
Canned chickpeas (low sodium)
15½ oz, rinsed and drained
Lime
½ medium, cut into 4 wedges
Instructions
1
Heat oil in large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 5 minutes. Add ginger, garlic, cinnamon, cumin, salt, and cayenne. Cook, stirring constantly, until fragrant, 1 minute.
2
Add broth, sweet potatoes, and raisins and bring to boil. Reduce heat and simmer, covered, until vegetables are almost tender, 10 minutes.
3
Add Swiss chard and chickpeas. Return to boil, stirring occasionally, until Swiss chard wilts. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Ladle stew evenly into 4 bowls. Serve with lime wedges.
4
Serving size: 2 cups
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