Vegetarian Chickpea Stew

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The flavour of this stew is surprisingly complex with many layers.

Ingredients:

• 1 Tbsp olive oil
• 1 c onion, diced
• 1/2 c celery, diced
• 1/2 c green pepper, diced
• 2 garlic cloves, minced
• 1 Tbsp ginger, minced
• 3 c sweet potato, cubed
• 3 c vegetable stock (or chicken stock if the vegetarian aspect isn’t important)
• 1 can (789 ml) diced tomatoes, not drained
• 1 can (19 oz) chickpeas, drained
• 1 tsp ground cumin
• 1 tsp curry powder
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 Tbsp all-natural peanut butter
• 2 Tbsp chopped fresh cilantro

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Directions:

1. Heat the olive oil in a large pot. Add onion, celery, green pepper, garlic and ginger. Cook, stirring, until soft.
2. Add the sweet potato, vegetable stock, tomatoes with their juices, chickpeas, ground cumin, curry powder, chili powder, salt and pepper. Cook for 1/2 hour over simmering heat.
3. Add peanut butter and cilantro to finish.

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Nutritional Information*

• Servings: 6
• Calories per serving: 247
• Total Fat: 7.7 g
• Saturated Fat: 0.8 g
• Total Carbohydrates: 38.7 g
• Dietary Fiber: 7.8 g
• Sugar: 10.4 g
• Protein: 8.7 g

*Nutritional Information estimated using MyFitnessPal