SWEET POTATO STEW

Sweet Potato Stew image

Provided by Michael Symon : Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 14

2 tablespoons coconut oil
1 medium sweet potato, peeled and medium diced (1 heaping cup)
Kosher salt and freshly ground black pepper
1 small onion, small diced
1 small poblano pepper, seeded and small diced
1 clove garlic, minced
1 teaspoon ground coriander
1/2 teaspoon chili flakes
2-inch piece ginger, peeled and grated (1 teaspoon)
1/2 cup vegetable stock
1/2 cup full-fat coconut milk
1/2 cup chickpeas, drained and rinsed
1 tablespoon finely chopped cilantro
Lime wedges, for serving

Steps:

Place a saucepot over medium-high heat and add the coconut oil. Add the sweet potatoes with a pinch of salt and cook until they begin to brown and soften, about 3 minutes. Reduce the heat to medium-low and then add the onions, poblano, garlic, coriander, chili flakes and ginger. Cook until the onions soften and the mixture is very fragrant, 3 to 5 minutes. Stir in the vegetable stock, coconut milk and chickpeas and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are completely tender and the liquid has reduced slightly and has thickened, about 15 minutes. Stir in the cilantro and serve with a squeeze of lime on top.