Friday, April 23, 2010

CHICKPEAS AND SWEET POTATOES

This vibrantly colored dish is delicious and easy to prepare. It can be servee with couscous or rice and a dark green vegetable for a well-balanced and satisfying meal.

2 small sweet potatoes, peeled and cubed
1 tablespoon safflower oil
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne
1 medium onion, diced
2 cups cooked chickpeas
2 medium tomatoes, diced
1/4 teaspoon salt

Steam the sweet potatoes for 20 minutes until just tender.

In a large skillet, heat the oil over medium heat. Add the turmeric, cumin, cinnamon, cayenne, and onion, cover, and cook for 5 minutes, stirring occasionally, until onions are softened. Add 1/2 cup water, the sweet potatoes, chickpeas, tomatoes, and salt. Bring to a boil, then reduce the heat and simmer for 10 minutes until mixture thickens to a stewlike consistency. Serves 6


My comments: These cooking instructions can overcook the sweet potatoes. You can just skip the steaming step and cook them in the tomato mixture instead.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.