Sweet Potato Stew

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Preparation time:
Cooking time:

Difficulty: Medium - experience needed
Serves: 4-6 servings


3 tbsp. olive oil
2 cups onion, chopped
3 cloves garlic, minced
1/4 cup low sodium chicken or vegetable stock
1/2 tsp turmeric
1 tsp. cinnamon
1/4 tsp curry powder
1/4 tsp cumin
1/4 tsp ground nutmeg
1/4 tsp. garam masala
1/4 tsp sea salt
1/4 tsp ground pepper
4 sweet potatoes, peeled and cut into 2-inch cubes
1 large red bell pepper, coarsely chopped
1 purple eggplant, cubed
2 chicken breasts, cooked and cut into 1-inch cubes
2 cups canned chickpeas, rinsed and drained
3 cups canned, diced plum tomatoes
3/4 cup raisins


1. Heat oil in large saucepan
2. Place onions and garlic in heated opil and cook covered until translucent, about 8 minutes. Remember to add a little vegetable stock to keep them from sticking or burning
3. Add remaining stock and stir in all spices. Continue cookie for 3 minutes
4. Add sweet potatoes, red pepper, eggplant, and chicken and bring to a boil. Reduce heat and simmer for 5 more minutes
5. Add chickpeas, tomatoes, and raisins. Simmer until sweet potatoes are tender.


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