Savory Sweet Potato and Corn Stew

Serves 2-4, depending on appetite

If you’re using dried chickpeas, prepare them ahead of time and cook until soft, drain and set aside.

Sauté in olive oil for 7-10 minutes over medium heat:

• 2 large shallots, chopped
• 1 large sweet potato, peeled and cut into 1/2″ cubes
• kernels cut from one ear of sweet corn (if you are using canned or frozen corn, wait until next step to add it)

Stir frequently, taking care that nothing burns. A lot of sugar is going to be released from the sweet potato and corn, so you may need to add a little water if things are sticking too much to the bottom of the pan. It is a thin line between caramelizing and burning, and things can get ugly. Sauté until the sweet potato is just starting to soften, but is still firm to the bite. Then add:

• 1cup water
• 1large tomato, coarsely chopped
• 1large red sweet pepper, seeded and chopped
• 1 1/2 cups cooked (or canned) chickpeas
• 2/3 cup corn, if using canned or frozen
• 1/2 tsp cinnamon
• 2 Tbs maple syrup
• fresh black pepper to taste

Simmer about 10 minutes longer, then dig in! This stew stands well on its own, but is also really good served over quinoa, brown rice, couscous…you get the idea!

Special note: If serving this to little ones that may not be too keen on the separate components, it tastes really good pureed. Little Chew refuses to eat whole chickpeas (although she practically lives on hummus), so I just puree this and serve it over orzo or alphabet pasta and she gobbles it right up. Yum!