Main Course: Sweet Potato Chickpea Stew

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Adapted from a recipe by Annie Bond

The saffron is nice, but if unavailable, unessential.

3 Tbs. cooking oil
1 medium yellow onion, finely chopped
1 15 oz. can chickpeas, drained and rinsed
2 large sweet potatoes, peeled and cut into 1/2" chunks
3/4 c. fresh cilantro leaves, minced
1/2 c. vegetable broth
3 Tbs. fresh lemon juice
1/8 tsp. saffron filaments
1 tsp. salt
1 tsp. black pepper

1. Heat oil in a skillet over medium high heat.  Add onions and saute until lightly golden.

2. Add remaining ingredients to skillet, lower heat to medium low, cover, and cook until the sweet potatoes are tender, about 20 to 30 minutes.