Chickpea, sweet potato, and greens stew
1 medium, chopped
1 Tbsp, minced, peeled fresh
1 medium clove(s), minced
⅛ tsp, or up to 1/4 teaspoon
Fat free reduced sodium vegetable broth
Raw sweet potato(es)
2 medium, (about 1 1/2 lbs), peeled and cut into 1-inch pieces
Golden seedless raisins
Uncooked Swiss chard
¾ pound(s), (1 bunch) tough stems removed, leaves chopped
Canned drained chickpeas
15½ oz, (1 can) rinsed
½ medium, cut into 4 wedges
- 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.
- Add broth, sweet potatoes, and raisins and bring to boil. Reduce heat and simmer, covered, until vegetables are almost tender, 10 minutes.
- 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.
- Per serving (2 cups)