Weeknight Meal: Yam and Chickpea Stew with Indian Spices

I pride myself on throwing together great weeknight meals in record time, and one I whipped up Wednesday ranks high up on the list. It came together quickly, but you'd never know it with the complex layers of flavors! This hearty stew uses mostly pantry basics (okay, fresh ginger isn't always on hand, but you can substitute ground ginger in a pinch), making it a new weeknight classic in our house.

   Serves 4-6


Serves 4-6

1 large onion, chopped (any type)
4-6 cloves of garlic, smashed with the side of the knife and minced
2 medium yams (about 1.5 lbs), cut into half inch cubes
2 Tbsp fresh ginger, minced (you can sub 2 tsp dried ground ginger)
2 tsp curry powder
1/4 tsp ground cinnamon
1 can diced unsalted tomatoes with their juice (look for a BPA-free can)
2 cups of cooked garbanzo beans (or one can drained and rinsed)
2 cups water
Sea salt to taste
Optional: Pumpkin seeds as garnish

1. Cook onion and garlic over medium heat for about 8 minutes or until very soft. Stir occasionally and continually add just enough water to the pan to prevent the onions and garlic from sticking.
2. Add the ginger and spices and cook for another minute, until ginger is fragrant.
3. Add the yam and stir to coat the vegetables with the spices. Cook for another minute or two as you stir
4. Stir in the tomatoes and their juice, the beans and the water.
5. Bring the pot to a boil, cover, and turn down to simmer for 20 minutes.

This 20 minutes of cooking time is a great time to throw together a green salad!

6. Salt to taste when the yam is completely tender.

You can either serve the soup chunky like this, or you can puree about 2 cups of the soup and stir it back into the pot for a creamier texture.