Quick Fix: Autumn Chickpea Stew

Linda Gassenheimer, Tribune News Service on Nov 18, 2024

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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.

SHOPPING LIST:

To buy: 3/4 pound sweet potatoes, 1 large can chickpeas, 1 container vegetable broth, 1 can diced or chopped tomatoes, 1 bottle garam masala, 1 bottle ground ginger, 1 bottle ground turmeric, 1 bottle maple syrup, 1 bunch fresh cilantro

Staples: olive oil

Autumn Chickpea Stew

Recipe by Linda Gassenheimer

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.

Yield 2 servings.

Per serving: 405 calories (21 percent from fat), 9.4 g fat (1.6 g saturated, 4.5 g monounsaturated), no cholesterol, 12.5 g protein, 73.8 g carbohydrates, 12.5 g fiber, 372 mg sodium.