Roasted Sweet Potato and Chickpea Stew

This dish is pretty straight forward.

Ingredients:

• 2 cups of sweet potatoes, in about 4cm cubes
• Three cans of chickpeas, drained and rinsed
• 5 cloves of garlic, whole
• Half a white onion, diced
• Two jalapeños, diced
• Two cups vegetable broth
• Four cups of water
• 2 tsp dried sweet basil
• 1 tsp tumeric
• 1 tsp smoked paprika
• 3 tsp ground cumin
• 2 tbsp olive oil
• 2 tbsp salt
• 1 tsp corn starch

Steps:

1. Preheat oven to 350ºF (~177ºC).

1. Mix everything except for the water, broth, and corn starch into a large bowl, and stir until everything is well mixed and coated.
2. Place everything into the roasting pan, and lay it flat.
3. Place into oven, and roast for 40 minutes, stopping to stir at 20 minutes.
4. After roasting, pre-heat your pot and add the water and broth
5. Once the broth and water start to steam slightly, add everything from the roasting pan into the stock pot.
6. Stir everything in well, and add the corn starch
7. Once the liquid starts boiling, turn the heat down and let it stew for about 15 to 20 minutes

Supplies

• 2 cups of sweet potatoes, in about 4cm cubes
• Three cans of chickpeas, drained and rinsed
• 5 cloves of garlic, whole
• Half a white onion, diced
• Two jalapeños, diced
• Two cups vegetable broth
• Four cups of water
• 2 tsp dried sweet basil
• 1 tsp tumeric
• 1 tsp smoked paprika
• 3 tsp ground cumin
• 2 tbsp olive oil
• 2 tbsp salt
• 1 tsp corn starch
• Large mixing bowl
• Roasting pan
• Large pot
• Spoon
• Oven capable of maintaining consistent cooking temperatures.