A surprisingly hearty vegan stew
By Brittney MacDonald, Life & Style Editor
450 mL canned chickpeas
pinch of salt
1 1/4 tsp cumin
1 1/2 tsp minced garlic
1/4 tsp cayenne
2 tbsp olive oil
1 small onion (diced)
1 bell pepper (diced)
1 sweet potato (peeled and cubed)
1 tsp oregano
1/4 tsp cinnamon
2 dried bay leaves
240 ml stewed tomatoes
1 tbsp red wine vinegar
2 tbsp tomato paste
1/2 cup green olives (sliced)
1/2 tbsp olive brine
Begin by preheating your oven to 400°F. Drain the chickpeas thoroughly, then toss them in 1/4 tsp of cumin, a pinch of salt, 1/2 tsp minced garlic, 1/4 tsp cayenne, and 1 tbsp of olive oil. Lay evenly over a baking sheet, and roast them for 15 minutes, then set them aside.
Next, prepare by draining the stewed tomatoes and setting them aside.
Heat the remaining olive oil in a large pan, and sauté the onions, bell pepper, and remaining garlic until the onions begin to turn a little brown around the edges.
After that, add the remaining cumin, the oregano, bay leaves, and cinnamon. Let that cook until you can really smell cinnamon, as this means that the veggies have begun to absorb the various spices.
Once that occurs, add your tomatoes, vinegar, tomato paste, sweet potatoes, and a sprinkle of salt and pepper.
Lower the pan to medium heat and cook covered for approximately 10 minutes, or until the potatoes are tender.
Once the potatoes are done, add in the now-roasted chickpeas that you set aside earlier, as well as the olives. Stir thoroughly, then serve!