- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 3 medium purple sweet potatoes, peeled and cut into large dice
- One can chickpeas, drained and rinsed
- One can diced tomatoes
- 2 scallions, thinly sliced
- 1 tablespoon curry powder, or more, to taste
- 1 heaping tablespoon minced fresh ginger, more or less to taste
- 1 teaspoon ground cumin, or more, to taste
- 8 to 12 ounces rainbow chard, sliced
- 1/4 cup chopped cilantro, more or less to taste
- Salt and freshly ground pepper to taste
Heat the oil in a large skillet or a stir-fry pan. Add the garlic and sauté over low heat until golden.
Add the sweet potato dice and 1 1/2 cups water; bring to a simmer and cook until just tender, adding just enough additional water if needed, as they cook, to keep the mixture moist.
Stir in the chickpeas, tomatoes, scallions, curry powder, ginger, and cumin and bring the mixture to a simmer again; cook over low heat for 10 minutes or so, until the sweet potatoes are tender.
Meanwhile, strip or cut the chard leaves away from the stems. Slice the stems thinly, and cut the leaves into strips. Add the chard to the skillet, in batches if necessary, and cover. Cook briefly, just until the chard wilts, then stir in. Cook over low heat for 5 minutes, or until the chard is tender but not overdone.
Stir in the cilantro. Season with salt and pepper, then serve.
Seriously, I had never heard of a purple sweet potato until I received these from the CSA. Check them out after I chopped them. They look just like the ones from the google search in the ingredient list.
I can't wait to try more dishes from this awesome cookbook. I Googled this recipe and found it in several places on the web including her web site (link at the very top of this page) so I assumed it would be okay to publish this, giving Nava Atlas full credit, pointing to her blog and noting my changes.