This is a skin friendly anti-inflammatory antioxidant stew that is perfect for the freezer. If you have inflammation issues this will help reduce it from the inside! It has warm spices, nuttiness and deep flavors that make it absolutely mouth watering. You can substitute regular white potatoes for sweet, mix butternut squash and sweet potatoes, use any kind of bean instead of chickpeas (and you can use either canned or dry depending on your time frame) and you can also add chopped beef or stew meat if you like. It is a very forgiving stew and you can use anything you have in the kitchen. This is vegetarian, vegan and gluten free. You can serve plain or over rice pilaf, basmati rice or cauliflower rice. It is budget friendly and serves 6 people as a stew or up to ten people when poured over rice and ready in 20 minutes.

Ingredients

• 15 ounce can of chick peas (save the chick pea water for whipping cream) rinsed and set aside

• 4 medium size sweet potatoes (about two pounds)

• 1 medium onion

• 3 cloves of garlic

• 1 28 ounce can of chopped tomatoes

• 1 can full fat unsweetened coconut milk

• 1 cup vegetable stock

• 1 tablespoons of cracked pepper

• 2 tablespoons of turmeric

• 2 tablespoons of cumin or coriander

• 1 tablespoon of either fresh ginger or ground ginger

• 1 cup chopped walnuts

• 2 limes cut into eighths

• Parsley

• Salt

Directions

1. If you are using dry beans soak them overnight in a ratio of 3x water to beans. Cook until tender - which depending on the bean can be between one and two hours. Set aside.

2. Peel and dice the onion and begin sautéing in 2 tablespoons of olive oil on medium heat. After five minutes add the 3 cloves of garlic which have been finely diced.

3. Wash the sweet potatoes (we don’t peel ours but feel free to do so - there are many nutrients in the skin so that is why we leave it on) cut into slices and then chop into small similar sized cubes. Add the sweet potato to the onion and garlic mixture which should smell amazing at this point!

4. Add the spices and stir to coat the sweet potato, onion, garlic mixture and cook for three minutes.

5. Add the vegetable stock and scrape the bottom of the sauce pan making sure you get all the spice mixture off the bottom of the pan. Add the coconut milk and the tomatoes and stir to combine. Bring up to a very low boil and stir to completely incorporate.

6. Add the diced walnuts (or you can use peanuts, pecans for pistachios)

7. Add the beans and cook for 15 minutes at a low boil stirring frequently.

8. Taste and add some salt and ground pepper.

9. Serve either in a bowl by itself or over rice. Squeeze some lime over it.