Sweet potato, collards and chickpea stew

Lately, we’ve been on a collards kick. And a kale kick. Basically any kind of dark leafy greens. Since it’s actually cold here this year–too cold for salad– we’ve been making a lot of stews with our greens. This stew was simple to prepare, fragrant, tasted delicious the night of and as leftovers (the next day and the next day), and makes a ton! We basically followed the recipe at allcreatures.org. I’ve posted the recipe below as we made it.

1 onion, chopped

4  garlic cloves, minced

1 bunch (fresh) collard greens, chopped

2 sweet potatoes, cubed

1 bell pepper, chopped

2 carrots, sliced

1 – 15-oz. can chickpeas, with liquid

1 – 14-oz. can diced tomatoes

1/2 cup walnuts, chopped into pieces

1 TBL cumin

1 TBL paprika

1 TBL turmeric

I pinch of cinnamon (I’d say no more than 1/4 tsp.)

1 tsp. cayenne

Salt and pepper to taste

In a large pot, saute the onions, garlic, and bell pepper until the onions are translucent about 7 minutes. Add carrots and sweet potatoes, cook another 2 minutes. Add tomatoes and chickpeas (with liquid) and bring to a boil. (***Add more water or vegetable stock if needed. The vegetables should be mostly covered by water to allow the sweet potatoes to cook properly.***) Add spices and walnuts, reduce to medium. Cook covered about 20 minutes, or until sweet potatoes are soft. Season with salt and pepper. Serve with rice.

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