Linda Gassenheimer | Tribune News Service
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
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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.
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