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!