Chickpea sweet potato stew with barley

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Rating: 4
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Yield: 4 to 6 servings
Prep Time: 10 Minutes
Cook Time: 45 Minutes



  1. In large pot or Dutch oven, heat canola oil over medium heat.
  2. Cook ginger, garlic, onion and spices for 3 minutes.
  3. Add sweet potato, chickpeas, barley and tomato. Cook for 2 minutes.
  4. Add broth and salt (if using a salted broth, you won’t need the salt).
  5. Cover and bring to a boil. Reduce heat to medium low. Cook for 35 minutes, stirring occasionally.
  6. Add peas and prunes. Cook for 5 minutes. Add water or broth if stew becomes dry.
  7. Add lemon juice after heat is turned off.
  8. Ladle into bowls, and top with plain Greek yogurt and chopped cilantro.
Nutrition Facts
Chickpea sweet potato stew with barley
Amount Per Serving
Calories 309 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 599mg 25%
Total Carbohydrates 57g 19%
Dietary Fiber 11g 44%
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Developed by Zannat Reza, 2014

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