fresh parsley, squeezed lemon, yogurt or dairy-free yogurt, grains, bread, or flatbreads.
To a large pot or dutch oven, warm up the olive oil, then add chopped onion, celery, and carrot and fry for 5 minutes on medium heat stirring often.Turn the heat down to low and add gratedgarlic, gratedginger, red pepper flakes, cumin, turmeric, and fry for 1 minute stirring often.
Add cannedtomatoes, water, drained and rinsed chickpeas, peeled sweet potato cut into bite-size chunks, salt, and black pepper.
Stir, cover with a lid, bring to a boil, then crack the top open and simmer on medium-low heat until the sweet potato is tender - about 20-30 minutes.
SERVING SUGGESTIONS
Taste and adjust for salt, then serve with fresh parsley and squeezed lemon. Optionally, add a dollop of yogurt or dairy-free yogurt on top.
The chickpea stew is excellent with boiled rice, farro, barley, quinoa, and couscous, or with toasted bread, naan, and roti.
If you want to add spinach, kale, bokchoi, or chard, do so 5 minutes before the stew is ready, stir them in and allow them to wilt - about 5 to 10 minutes.