Prep 20 mins
Cook 1 hr 30 mins
this is a great vegetarian side dish.
- 1 large onion, chopped into 1/2 inch dice
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons turmeric
- 1 teaspoon cinnamon
- 3⁄4 teaspoon curry powder
- 3⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon crushed red pepper flakes
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon fresh ground black pepper
- 3 -4 sweet potatoes, peeled and chopped into 1 inch cubes (3 1/2 pounds)
- 1 large red bell pepper, seeded and chopped into 1 inch pieces
- 1 eggplant, peeled and chopped into 1 inch cubes
- 3⁄4 cup vegetable broth or 3⁄4 cup chicken broth
- 2 cups canned chickpeas, also known as garbanzo beans, drained
- 1 (28 ounce) can diced tomatoes, undrained
- chopped fresh cilantro leaves (to garnish)
- Place the onions and garlic into a large pot with 1/4 cup water. Cook, covered, over low heat until tender, about 10 to 12 minutes, adding more water as necessary to prevent scorching.
- Stir in the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper. Cook for 3 minutes. Stir in the sweet potatoes, bell pepper, eggplant and broth. Raise the heat to medium and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes.
- Add garbanzo beans and tomatoes, and simmer, covered, until sweet potatoes are tender, about 45 to 60 minutes, stirring occasionally. Garnish with fresh cilantro before serving.
This was okay, but not stellar. I did make several major changes, so you'll have to take my rating with a grain of salt. 1) Sub carrots for eggplant, 2) Made it in a crock pot, 3) Used about 2 cups chicken stock and 1 cup water, 4) Sub green bell pepper for red, 5) Used only 1 (15 oz) can of chickpeas. I garnished with raisins and walnuts (suggested by another reviewer) and that made it quite a bit better. Served over white rice. My husband liked it.
Loved this-- was out of cumin and substituted chili powder which worked well-- still a nice balance of spicy and sweet. I chopped the eggplant and sweet potatoes into larger pieces. Also used veggie stock rather than water.
Excellent recipe. Next time I make it, I would make three modifications: 1. Omit curry. The mix of spices is complex and interesting as it is without a curry, which is a mix of spices itself. 2. I would cut the sweet potatoes and eggplant into larger chunks than the red pepper. More sweet potatoes can be added. 3. Stock can be substituted with water. This stew is great served hot over bed of rice or couscous. It would be a delicious side dish to grilled halibut or other firm-flesh fish.