Sweet Potato and Chickpea Stew
with garlicky chard / leftover rice

Name: Sweet Potato and Chickpea Stew
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Fennel bulb, small, thinly sliced; 1/2 cup Red peppers, roasted (store-bought in a jar), chopped; 1 lb Potatoes, sweet, cubed; 1 can Beans, garbanzo (14 oz / 387 g can), rinsed and drained; 1 Tbsp Oil, cooking; 1 tsp Cumin, ground; 2 tsp Paprika; 1/4 tsp Red pepper flakes (opt); 3 Tbsp Tomato paste; 2 cups Stock, vegetable; 1/2 Lemons, juice of; ~1 1/2 cups Leftover cooked rice, white or brown (from Wednesday); 1/2 cup Yogurt, Greek or plain; 2 cloves Garlic, chopped; 6 leaves Chard, any variety, leaves and stems chopped and separated

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This protein-packed stew with sweet potatoes and chickpeas gets a boost of flavor from caramelized fennel and spices. Serve over leftover rice with a side of garlicky chard.

Ingredients

Metric

Servings:

Sweet Potato and Chickpea Stew:

Fennel bulb, small - 1/2 , thinly sliced
Red peppers, roasted (store-bought in a jar) - 1/2 cup , chopped
Potatoes, sweet - 1 lb , cubed
Beans, garbanzo (14 oz / 387 g can) - 1 can , rinsed and drained
Oil, cooking - 1 Tbsp
Cumin, ground - 1 tsp
Paprika - 2 tsp
Red pepper flakes (opt) - 1/4 tsp
Tomato paste - 3 Tbsp
Stock, vegetable - 2 cups
Lemons - 1/2 , juice of
Leftover cooked rice, white or brown (from Wednesday) - ~1 1/2 cups
Yogurt, Greek or plain - 1/2 cup

Garlic Chard:

Garlic - 2 cloves , chopped
Chard, any variety - 6 leaves , leaves and stems chopped and separated

Prep

Sweet potatoes / Garlic / Fennel / Red peppers - Prep as directed. (Can be done up to 4 days ahead)
Chard - Chop stems and leaves, keeping them separate. (Can be done 1 day ahead)
Beans - Drain and rinse.
Cook sweet potatoes - Place sweet potatoes into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until tender, ~ 5 minutes.

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Make

Heat a Dutch oven or wok over medium heat. Add oil and then fennel and a pinch of salt to hot oil. Saute until fennel is tender, ~3 minutes. Add cumin, paprika and red pepper flakes and saute until spices are toasted and fragrant, 1 minute. Add tomato paste and then stock. Bring to simmer.
Add red peppers, sweet potatoes and garbanzo beans to the sauce. Simmer until all ingredients are heated through, about 2 minutes. Add lemon juice and season with salt and pepper. Transfer stew to a serving dish and return pan to heat.
If the pan is dry, add a splash more oil and then garlic. When garlic is fragrant, add chard stems and saute for ~3 minutes. Fold in chard leaves and saute until leaves are softened. Season with salt and pepper.
Reheat rice in the microwave just until warm.
Serve stew in bowls over rice with garlic chard on the side. Top with yogurt and enjoy!

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