Moroccan Sweet Potato Stew

Ingredients

• 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 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)

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.