Autumn Chickpea Stew

QUICK FIX

By LINDA GASSENHEIMER

Tribune News Service (TNS) H ere’s a warm and inviting vegetarian dinner. Sweet potatoes, chickpeas and chopped tomatoes form the base of this dinner that takes about 10 minutes to make.

I cook the potatoes in the microwave for a few minutes to cut the total cooking time. Garam masala, ginger and turmeric add a rich flavor. A little maple syrup gives a sweet hint to the dish.

Helpful hints:

■

Ground cloves can be used instead of garam masala.

■ Honey can be used instead of maple syrup.

■ A food processor can be used instead of a

blender to puree half the mixture.

Countdown:

■ Microwave sweet potatoes.

■

Prepare remaining ingredients and add to a saucepan.

■

Add potatoes to the saucepan and complete the recipe.

Shopping list:

To buy: 3/4 pound sweet potatoes, 1 large can chickpeas, 1 container vegetable broth, 1 can diced or chopped tomatoes, 1 bottle garam masala, 1 bottle ground ginger, 1 bottle ground turmeric, 1 bottle maple syrup, 1 bunch fresh cilantro Staples: olive oil

Autumn Chickpea Stew

3/4 pound sweet potatoes cut into cubes skin on cubes (about 2 1/2-cups) 2 cups rinsed drained chickpeas (garbanzo beans) 2 cups reduced sodium vegetable broth water 1 cup diced or chopped tomatoes 2 teaspoon garam masala 2 teaspoon ground ginger 2 teaspoon ground turmeric 1 tablespoon maple syrup 1 tablespoon olive oil 2 tablespoons chopped cilantro

Wash potato do not peel. Cut into 1-inch pieces. Place in a microwave-safe bowl, cover with a plate or plastic wrap. Microwave on high for 3 minutes. Remove from microwave oven and leave covered while preparing the other ingredients Add the chickpeas, vegetable broth, diced tomato, garam masala, ginger and turmeric to a large saucepan. Add the potatoes and bring to a simmer, cover with a lid and simmer 3 minutes. Transfer half the mixture to a blender and puree until smooth. Return to saucepan, add the maple syrup and mix well. Season with salt and pepper to taste. Ladle into 2 bowls, sprinkle cilantro and drizzle with olive oil on top.

Yield 2 servings. Per serving: 405 calories (21 percent from fat), 9.4 g fat (1.6 g saturated, 4.5 g monounsaturated), no cholesterol, 12.5 g protein, 73.8 g carbohydrates, 12.5 g fiber, 372 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes. com.

Autumn Chickpea Stew.

Linda Gassenheimer / TNS