Sweet Potato Chickpea Stew
Adapted from Deliciously Ella
2 large sweet potatoes
1 green pepper
2 cans of fire-roasted tomatoes
1 can of coconut milk
2 cans of chickpeas (drained and rinsed)
1 tablespoon olive oil
4 tablespoons of tomato paste
2 tablespoons of apple cider vinegar
2 teaspoons of turmeric
2 teaspoons of cumin
1/2 teaspoon of cayenne pepper
2 cloves of garlic (minced)
1/4 cup cilantro (chopped) (optional)
Chop the sweet potato and green pepper into small chunks and set aside.
In a dutch oven, add the oil and cook the garlic, tomato paste, vinegar, and spices on medium heat until fragrant.
Turn up the heat to medium-high, and add the coconut milk, tomatoes, sweet potatoes, pepper, chick peas, salt, and pepper and allow it to heat until boiling.
Transfer the oven and cook for 45 minutes to 1 hour at 350 degrees until sweet potatoes are soft but not mushy. (If it's too thick, add about 1/2 cup of water.)
Serve over brown rice or quinoa, and sprinkle cilantro on top.