Ingredients

The following ingredients have 4 Servings
  • Extra virgin olive oil
  • 1 small sweet potato, (peeled and cut into small cubes)
  • 1 large yellow onion, (chopped)
  • 2 celery stalks, (chopped)
  • 2 carrots, (peeled and cut into rounds)
  • 1 red bell pepper, (cored and chopped)
  • Kosher salt
  • 3 garlic cloves, (minced)
  • 1 tablespoon grated fresh ginger, (more or less to your liking)
  • 2 15- ounce cans chickpeas, (drained and rinsed)
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • ¾ teaspoon turmeric
  • Dash red pepper flakes, (I used Aleppo pepper)
  • 1 15- ounce can crushed tomatoes
  • 6 cups vegetable broth
  • Juice of 1 to 2 limes
  • 1 cup packed chopped fresh parsley

Instruction

  • In a large Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sweet potatoes, onions, celery, carrots, and bell peppers. Season with kosher salt. Cook, tossing regularly, for 7 minutes or until the sweet potatoes have softened. Add the garlic, ginger, chickpeas, and spices. Cook for another 5 minutes, tossing regularly.
  • Add the crushed tomatoes and broth. Bring to a boil for 5 minutes, then reduce the heat to medium-low. Cover the pot part-way and cook over medium-low heat for 25 minutes or until the flavors meld.
  • Turn the heat off. Add the lime juice and fresh cilantro or parsley, and a little more fresh ginger. Enjoy!