Usually, for a bean-based stew, I use lots of tomatoes. This particular stew is an exception.
The stew has a savory, rich gravy based on stewed onions and garlic with prunes. You would think that the sweet potatoes, prunes, and a drizzle of honey would make for a cloying dish, but it is actually less sweet than a tomato based stew. I think the richness would be enhanced if meat were added, like a tzimmes. Without meat, it is a nice vegetarian dish, especially over couscous.
Chickpea and Sweet Potato Stew with Prunes
Easy, healthy, delicious.
2 garlic cloves
2 T olive oil
1 tsp. each dried ginger (1 Tbl. fresh), cumin, cinnamon
pinch curry powder, or to taste
1 tsp. – 1 Tbl honey
1-2 sweet potato, peeled cubed
1 can chick peas (14.5 ouces), reserve 1/2 cup liquid)
2 cups broth
Saute onion and garlic in oil until tender. Add the spices. Add the rest of the ingredients and simmer until the sweet potatoes are tender.
Serve over couscous, seasoned with olive oil, lemon juice, salt, pepper, and curry powder.