Recipe of the Day ...

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Tunisian Sweet Potato & Chickpea Stew 
Ingredients:

1/3 cup water
1 onion, chopped
1-2 fresh chilies, seeded and finely chopped (optional)
2 tsp minced fresh ginger
1 clove minced fresh garlic
1½ tsp ground cumin
¼ tsp ground cinnamon...
1 tsp smoked or regular paprika
1 tsp ground coriander
3 small sweet potatoes (kumera), peeled and chopped
2 8 oz. cans diced tomatoes (no added salt) or 2 cups diced fresh plum tomatoes because I avoid canned food.
2 8 oz cans chick peas, drained and rinsed or 2 cups cooked chickpeas because I avoid canned food.
1 cup green beans cut small - frozen organic ones are fine
1½ cups water, chick pea cooking liquid or vegetable cooking water
¼ cup organic smooth peanut butter
6 cups chopped stemmed kale or chard
¼ cup chopped fresh coriander or 1 1/2 tsp ground coriander

Method:

Place the water, onion, chilies, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes.
Add cumin, cinnamon, paprika and coriander. Cook for 1 minute, stirring constantly.
Add sweet potatoes, tomatoes, chick peas, green beans, vegetable broth and peanut butter.
Bring to a boil, reduce heat and simmer, covered, for 20-25 minutes.
Add kale or chard and continue cooking until its wilted but not overcooked. Stir in fresh coriander or 1 1/2 tsp ground coriander and let rest for 2 minutes.
Squeeze lemon over it right before serving.

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