Chickpea Sweet Potato Stew with Barley

Name: Chickpea sweet potato stew with barley
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 tbsp canola oil; 4 cloves garlic (minced); 1 tbsp ginger (minced); 1 small onion (diced); 1 tsp coriander; 1/2 tsp cinnamon; 1/2 tsp turmeric; 1/2 tsp paprika; 1/8 tsp cayenne (optional); 1 medium sweet potato (cut into ¼” cubes (approx. 2 cups)); 1 540 ml can chickpeas ( (rinsed, drained)); 1/2 cup pot barley; 1 tomato (plum, chopped); 3 cups chicken broth (no-salt added); 1/2 tsp salt (or to taste); 1 cup peas (frozen, thawed); 5 prunes (cut into quarters); 2 tbsp lemon juice; plain Greek yogurt (garnish); cilantro (chopped, garnish)

Jan 15, 2015

Chickpea sweet potato stew with barley

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Main Dishes

Servings People

Calories 309 kcal

Ingredients

1 tbsp canola oil
4 cloves garlic minced
1 tbsp ginger minced
1 small onion diced
1 tsp coriander
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp paprika
1/8 tsp cayenne optional
1 medium sweet potato cut into ¼” cubes (approx. 2 cups)
1 540 ml can chickpeas (rinsed, drained)
1/2 cup pot barley
1 tomato plum, chopped
3 cups chicken broth no-salt added
1/2 tsp salt or to taste
1 cup peas frozen, thawed
5 prunes cut into quarters
2 tbsp lemon juice
plain Greek yogurt garnish
cilantro chopped, garnish

Instructions

In large pot or Dutch oven, heat canola oil over medium heat.
Cook ginger, garlic, onion and spices for 3 minutes.
Add sweet potato, chickpeas, barley and tomato. Cook for 2 minutes.
Add broth and salt (if using a salted broth, you won’t need the salt).
Cover and bring to a boil. Reduce heat to medium low. Cook for 35 minutes, stirring occasionally.
Add peas and prunes. Cook for 5 minutes. Add water or broth if stew becomes dry.
Add lemon juice after heat is turned off.
Ladle into bowls, and top with plain Greek yogurt and chopped cilantro.