Sweet potato and chickpea stew with coconut milk and pomegranate molasses

Hearty and soothing, this stew is filled with the sweet flavors of the Orient. Serve it with Ralurabic rice, a green salad, pickles or olives.

Ingredients (serves 4-6)
- 1 cup boiled chickpeas
- 3 medium size sweet potatoes, peeled and diced
- 1 onion, minced
- 3 garlic cloves, minced
- 400 ml diced tomatoes
- 200 ml tomato paste
- 250 ml coconut milk
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon ginger
- 1/2 teaspoon cayenne
- a handful fresh parsley, chopped
- a handful cilantro, chopped
- 3 Tablespoons extra virgin olive oil
- pomegranate molasses, to garnish
- black pepper, to taste

Heat the olive oil and sauté the onions with the garlic until translucent. Add the sweet potatoes and cook for 5 minutes. Add in the cumin, coriander, turmeric, ginger and cayenne and cook, for a minute, stirring constantly. Add the diced tomatoes, tomato paste and enough water to cover the veggies. Season with black pepper and cook, covered, until sweet potatoes are fork-tender. Remove cover and continue simmering until sauce has thickened. Add the coconut milk and cook for a few minutes longer, until sauce comes together nicely. Garnish with the parsley and cilantro and drizzle with the pomegranate molasses. Serve with Ralurabic rice and enjoy!

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