This stew came together nicely on a busy afternoon. I needed an easy dinner for everyone while I was away to get yoga. This also happens to be my husband’s favorite cooked meal. It’s super easy to make.

This is a fairly good-sized recipe, as most of mine are, for a family of 5! Simply halve the recipe if you like, although I would recommend making it and freezing portions for easing re-heating later.

Sweet Potato/Chickpea Stew

Saute in a large stockpot over medium heat:

• 1/2 large onion, diced

• 1 head celery, diced – saute/steam adding water or vegetable stock if necessary. Leave the lid on so that the veggies steam inside, eliminating the need for oil.

Add:

• 1 cauliflower, diced

• 1 bunch collard greens, sliced thinly into ribbons

• 2 cups chickpeas (mine were frozen as I make them ahead of time and freeze in bags. I also like to simmer mine until very tender for easier digestion. If yours are freshly cooked, or from a can, only add towards the end with the spices.)

• 2 quarts vegetable broth

• 2 quarts water

Simmer ingredients with lid on loosely, for 30 mins – 1 hour, depending on your preference for tenderness in the vegetables.

When vegetables are tender, turn off the heat and add:

• 6 lbs sweet potatoes (diced and roasted on parchment paper @ 425-450F for 20-30 mins, being careful not to over-bake, with light seasonings such as Italian seasoning, fresh ground pepper, and onion powder)

• 1 bunch cilantro – minced finely

• Juice of 2 lemons

• 1/2 can of coconut milk (you can use more or less depending on your preference for fat intake)

Spices:

• Approx. 2-3 T’s of the following spices (adjusting to your preference – I tend not to measure!):

• Dried oregano flakes

• Dried parsley leaves

• Dried basil

• Cumin

Freshly ground pepper & salt if desired (the lemon helps to replace the flavor of the salt)

Stir in the seasonings, lemon juice, cilantro & coconut milk, and allow the dish to sit and cool for 30 mins – 1 hour. The soup tastes amazing as it cools and the flavors blend.

Serve with salad, over rice, or accompanied by your favorite sprouted grain bread.

~ To your Health ~