Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Chickpea sweet potato stew with barley
Print
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Yield
4
People
Ingredients
1
tbsp
canola oil
4
cloves
garlic
minced
1
tbsp
ginger
minced
1
small
onion
diced
1
tsp
coriander
1/2
tsp
cinnamon
1/2
tsp
turmeric
1/2
tsp
paprika
1/8
tsp
cayenne
optional
1
medium
sweet potato
cut into ¼” cubes (approx. 2 cups)
540
ml
can chickpeas
(rinsed, drained)
1/2
cup
pot barley
1
tomato
plum, chopped
3
cups
chicken broth
no-salt added
1/2
tsp
salt
or to taste
1
cup
peas
frozen, thawed
5
prunes
cut into quarters
2
tbsp
lemon juice
plain Greek yogurt
garnish
cilantro
chopped, garnish
Instructions
In large pot or Dutch oven, heat canola oil over medium heat.
Cook ginger, garlic, onion and spices for 3 minutes.
Add sweet potato, chickpeas, barley and tomato. Cook for 2 minutes.
Add broth and salt (if using a salted broth, you won’t need the salt).
Cover and bring to a boil. Reduce heat to medium low. Cook for 35 minutes, stirring occasionally.
Add peas and prunes. Cook for 5 minutes. Add water or broth if stew becomes dry.
Add lemon juice after heat is turned off.
Ladle into bowls, and top with plain Greek yogurt and chopped cilantro.
Estimated Cost Per Serving:
Nutrition Facts
Chickpea sweet potato stew with barley
Per
445 g
Calories
310
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Carbohydrates
51
g
17
%
Fibre
11
g
46
%
Sugars
14
g
16
%
Protein
11
g
22
%
Sodium
700
mg
30
%
Potassium
457
mg
13
%
Calcium
84
mg
8
%
Iron
3
mg
17
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Developed by Zannat Reza, 2014